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Oven Fried Provolone Stuffed Chicken Breasts

Oven Fried Provolone Stuffed Chicken Breasts

Course Chicken, Main Course
Cuisine American
Keyword oven-fried-provolone-stuffed-chicken-breasts
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 Pieces
Author Melissa Sperka


  • 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


  • 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.