Friday, October 10, 2014

Provolone Stuffed Chicken Parmesan

I don't know anyone who doesn't love Chicken Parmesan!  That crispy crunch is undeniable. This is one of my favorite stuffed chicken variations I serve my Personal Chef clients.  Always a kid friendly recipe.  At home, I would serve this with marinara sauce on the side and a nutrient dense salad, but it also pairs well with your favorite pasta dish.

Provolone Stuffed Chicken Parmesan
Serves 4

2 chicken breasts, split, and pounded to ¼ inch thickness
4 slices Provolone Cheese
1/3 cup all-purpose flour- season with salt and pepper
2 eggs, beaten
1 1/2 cups Italian Panko crumbs
½ teaspoon garlic powder
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup grape seed oil, canola, or your favorite high temp oil

Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt, basil, garlic powder and pepper.

Lay 1 slice provolone cheese over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour. Then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the panko mixture, pressing gently to adhere.
In a large, nonstick saute pan, heat the grape seed oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
Serve with your favorite marinara sauce. 

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