Oven Fried Provolone Stuffed Chicken Breasts

provolone-stuffed-chicken-breasts-recipe

Crispy Oven Fried Provolone Stuffed Chicken Breasts coated in panko and Parmesan, stuffed with melty provolone cheese, and baked until golden brown.

Course Chicken, Main Course

Cuisine American, Southern

Keyword oven-fried-provolone-stuffed-chicken-breasts

Prep Time 15

Cook Time 25

Resting Time 5

Total Time 40

Servings servings

Calories 581kcal

Author Melissa Sperka

Ingredients

4 8 oz boneless skinless chicken breasts
4 thick cut slices provolone cheese
1 cup buttermilk
1 large egg beaten with 3 Tbsp milk or water
1 cup all purpose flour
1 tsp seasoned salt
1 tsp black pepper
1 1/2 cups panko breadcrumbs
3/4 cup grated Parmesan-Romano cheese
1 1/2 tsp parsley flakes
1 1/2 tsp garlic powder
1/2 tsp salt
1/2 cup butter melted
2 cups warm marinara sauce

Instructions

At least one hour prior to baking the chicken, place chicken into a shallow dish or a large plastic storage bag. Add the buttermilk. Marinate in the fridge until baking.
To Bake: Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
Remove the chicken from the buttermilk marinade, and discard.
Use a sharp knife to 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.
Prepare the Dredging Ingredients in this Order:
1st- Whisk together all purpose flour with seasoned salt and black pepper Place on a shallow dish or plate
2nd - Place beaten egg and milk in another shallow dish.
3rd - Whisk 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 pressing 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 adjusting 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.
Air Fryer Cheese Stuffed Chicken Breasts:
Prepare the chicken breasts per the recipe.
Spray on all sides with cooking spray or an oil mister.
Spray the basket of an air fryer with cooking spray. Preheat to 400°F.
Arrange chicken breasts in the basket without touching.
Air fry for 10-12 minutes per side turning halfway through cooking.
Spray any dry spots with more cooking spray. (Adjust time according to size of chicken pieces.)
Let stand 5 minutes then serve.

Notes

Chicken - You could adapt this recipe using boneless chicken thighs for smaller servings. Check the internal temperature with an instant-read thermometer looking for 165°f.
Cheese - You could use a different cheese adjusting to your personal taste or using what you have on hand. Provolone cheese is in keeping with the Italian inspired seasonings in the breading. Mozzarella cheese, cheddar cheese, swiss cheese, asiago cheese or monterey jack cheese could also work.
Parmesan - You can use classic Parmesan cheese for the breadcrumb coating.
Don't Cut Too Deep - 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.

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