Provolone Chicken Recipes

Steps:

• Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
• Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
• Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.

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.