Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 slices of provolone cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons butter
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Meat mallet
- Toothpicks
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Using a meat mallet, pound the chicken breasts until they are an even thickness.
3. Cut a slit in the thickest part of each chicken breast to create a pocket for the cheese.
4. Stuff each chicken breast with a slice of provolone cheese and secure the opening with toothpicks.
5. In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Heat olive oil in a large skillet over medium-high heat.
8. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
9. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
10. In the same skillet used to cook the chicken, add chicken broth and white wine. Bring to a boil and cook until the liquid has reduced by half.
11. Remove from heat and stir in butter until melted.
12. Remove toothpicks from the chicken and pour the sauce over the top.
13. Garnish with fresh parsley, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 540mg
Carbohydrates: 7g
Fiber: 0g
Sugar: 0g
Protein: 38g
Substitutions for ingredients:
- Provolone cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped sun-dried tomatoes or spinach to the cheese stuffing for extra flavor.
- Use Italian seasoning instead of garlic powder, onion powder, and paprika for a different flavor profile.
Tips and Tricks:
- Make sure to pound the chicken breasts to an even thickness to ensure even cooking.
- Use toothpicks to secure the cheese stuffing and prevent it from leaking out during cooking.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the chicken breasts on a bed of rice or with roasted vegetables.
Garnishes:
Garnish with fresh parsley or chopped green onions.
Pairings:
Pair with a side salad or garlic bread.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Steamed broccoli
Troubleshooting Advice:
- If the cheese stuffing leaks out during cooking, use toothpicks to secure the opening more tightly.
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food History:
Provolone cheese originated in Southern Italy and is a semi-hard cheese made from cow's milk.
Flavor Profiles:
This recipe has a savory and cheesy flavor profile with hints of garlic and onion.
Serving Suggestions:
Serve hot and enjoy!
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian