Jims Chicken Provolone Recipes

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

Steps:

• Preheat oven to 350.
• Pound chicken breasts between 2 pieces of waxed paper or plastic wrap until nearly double in size and fairly thin.
• Lay one slice of prosciutto on top of each breast.
• Top with one slice of provolone and 1 slice of swiss cheese.
• Starting at short end, roll up each breast and secure with toothpicks.
• Melt 2 Tablespoons butter in a large nonstick skillet.
• Saute the chicken rolls for 2-3 minutes over medium-high heat, turning frequently.
• Remove the chicken rolls from the skillet, place in a 9x12-inch baking dish that has been coated with the remaining 1 teaspoon butter.
• Sprinkle rolls with tarragon and pepper.
• Bake for 20-25 minutes.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
• Place seasoned bread crumbs on flat dish.
• Press both sides of the chicken into the crumbs.
• Place coated chicken pieces in a greased 9x13 inch baking dish.
• Sprinkle with Italian seasoning (if using) and top with provolone cheese.
• Dot with butter.
• Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

Steps:

• Boil pasta and set aside.
• Butterfly chicken breasts; place boned side up and pound thin.
• Season with salt and pepper.
• Lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
• Fold breast in thirds.
• In nonstick skillet heat a little olive oil along with red pepper flakes.
• Brown chicken.
• Cook over medium-low heat, covered, until juices run clear.
• While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
• Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened.
• Serve chicken on top of pasta with sauce spooned over the top.

Steps:

• Pound breasts to flatten.
• Mix 1 tb. flour and 1 cup of milk together.
• Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
• Cover and refrigerate and let marinate while preparing rest of the ingredients.
• Fry bacon crisp, saving grease to cook in. Set bacon aside.
• Thaw and squeeze our liquid of spinach until dry.
• Mix the spinach with the sour cream.
• Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
• Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
• Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
• Remove chicken and put in a 9 x12 elongated dish or pan. You don't want the sides to deep.
• Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
• Bake at 350° or 325° for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
• This dish rewarms very well.