Oven Fried Provolone Stuffed Chicken Breasts!

What You'll Need

For the chicken you'll need:

• 4 large boneless skinless chicken breasts [approximately 2 lb]
• 4 thick cut slices provolone cheese
• 1 cup buttermilk
• marinara sauce for dipping [optional]

For the breading:

• 1 large egg beaten with 3 Tbsp milk
• 1 cup seasoned flour [1/2 tsp each salt, paprika, black pepper]
• 1½ cups panko breadcrumbs
• ¾ cup grated Parmesan-Romano cheese
• 1½ tsp parsley flakes
• 1½-2 tsp garlic powder
• ½-1 tsp salt

Drizzle:

• ½ cup melted butter

How to Make It

1. At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
2. Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
3. Remove the chicken from the buttermilk marinade, and discard.
4. Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through.
5. Insert a folded slice of thick cut provolone cheese into the pocket.
6. Repeat this process with all of the chicken breasts.
7. To prepare the dredging ingredients, mix one beaten egg with 3 tablespoons of milk, set aside. Season 1 cup of all purpose flour with ½ tsp each of salt, paprika and black pepper
8. his amount of flour is likely more than needed.
9. For the panko, mix together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt. Prepare the dredging ingredients in this order.
10. Seasoned flour, egg wash, panko coating.
11. After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks.
12. Drizzle each piece with melted butter.
13. Place into the oven and bake for 25 minutes. Depending on the thickness of your chicken breasts, this may take a few minutes longer, or if they're thinner, less time. Rule of thumb with chicken is to bake until the juices run clear.
14. Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
15. Serve as is or with a dipping sauce such as marinara sauce.

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