Oven Fried Provolone Stuffed Chicken Breasts Recipe
It's no secret, we do love our fried chicken in the South. Usually, when I make it for my family oven frying is the technique I most often use. Not only is it lighter, but, the clean-up is so much easier and that is always an attractive option for a busy Mom. I prepared this oven fried gooey cheese filled chicken for my son's birthday dinner. So, this chicken is rather special. Marinated in buttermilk, each chicken piece is stuffed with provolone cheese then dredged in a crunchy panko and Parmesan-Romano coating. Before baking, drizzle each piece with melted butter and bake until the coating is crispy and golden. This chicken turned out to be the star of his birthday dinner and it was only rivaled by the appearance of his birthday cake.
How to Make the Best Oven Fried Provolone Stuffed Chicken Breasts
It's no secret the South loves fried chicken. We're no exception we're a chicken loving family. Contrary to popular thought, Southerners do NOT eat fried chicken and macaroni and cheese every day. Wouldn't it be nice if we could? To satiate that desire, these easy provolone cheese stuffed chicken breasts skip the deep frying process and can be made in the oven in one fell swoop.
- What will I need to make Provolone Stuffed Chicken Breasts? This recipe uses boneless skinless chicken breasts. Bone-in chicken isn't really suitable for stuffing and boneless skinless chicken breasts work best.
- How to do you make stuffed chicken breasts? The most important tool will be a sharp knife to cut the chicken breast through the middle. When doing so, think of it as more of a pocket and be careful not to cut all the way through so the chicken will fully contain the provolone cheese.
- Can I use another kind of cheese? If you like, sure you could adapt the variety of cheese to your taste or what you have on hand. Provolone is in keeping with the Italian inspired seasonings in the breading.
- You can prepare the chicken breasts and stuff with the provolone cheese up to one day ahead of time. Store in the refrigerator in an airtight container for several hours or up to one day on advance. Wait and dredge in the panko parmesan coating just before baking in the oven.
Best Side Dishes to Serve with Stuffed Chicken Breasts
Chicken breasts can be stuffed with a plethora of fillings. Depending on the recipe, that will guide you the best Southern side dishes to choose. Some side dish recipes you like to consider:
- This oven fried provolone stuffed chicken goes extremely well with my Fettuccine Alfredo recipe.
- Teriyaki Rice Pilaf with Mushrooms and Peas is another stellar option.
- A make ahead option would be my Pizza Pasta Salad recipe.
- Fresh and vibrant this Mediterranean Pasta Salad is a winner.
- For the spud fans Make Ahead Garlic Herb Mashed Potatoes.
- Warm weather calls for Grilled Vegetable Kabobs.
- Mushroom Risotto from A Family Feast.
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Helpful Kitchen Items:
Oven Fried Provolone Stuffed Chicken Breasts
- 4 8 oz boneless skinless chicken breasts
- 4 thick cut slices provolone cheese
- 1 cup buttermilk
- 1 large egg beaten with 3 tablespoon milk or water
- 1 cup all purpose flour
- 1 tsp seasoned salt
- 1 teaspoon black pepper
- 1 ½ cups panko breadcrumbs
- ¾ cup grated Parmesan-Romano cheese
- 1 ½ teaspoon parsley flakes
- 1 ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup butter melted
- 2 cups warm marinara sauce
- At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
- Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
- Remove the chicken from the buttermilk marinade, and discard.
- Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Repeat this process with all of the chicken breasts.
- To prepare the dredging ingredients in this order: Season all purpose flour with seasoned and black pepper Place on a shallow dish or plate
- Place beaten egg-milk in another shallow dish.
- Next, mix together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate.
- Dredge each cheese stuffed piece of chicken in flour, egg wash then panko crumbs dressing crumbs onto the pieces.
- After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
- Bake for 25 minutes. adjust the time based on the thickness of the chicken being used. Bake until juices run clear.
- Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
- Serve alone or with warm marinara sauce for dipping.