Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.