Oven Fried Provolone Stuffed Chicken Breasts

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I prepared this oven fried gooey cheese filled chicken at my son's request, for his birthday dinner.   I breaded tender buttermilk marinated chicken breasts in a crunchy panko and parmesan coating.  After this, I lovingly stuffed each piece with  creamy provolone cheese.  I drizzled each chicken breast with melted butter, and baked them until the coating was crispy and golden.  This splendid chicken was the star of his birthday dinner.  Well, that is, until we cut the cake....


For the chicken you'll need:

4 boneless skinless chicken breasts [approximately 2 lbs.]
4 thick slices of provolone cheese
1 cup of buttermilk
marinara sauce [optional]

For the breading

1 1/2 cups panko breadcrumbs
3/4 cup grated parmesan-romano cheese
1 cup of seasoned flour
1/2 cup of melted butter/margarine
1 beaten egg mixed with 3 Tbs. milk
2 tsp. garlic powder
1 tsp. salt
1 1/2 tsp. parsley flakes

One hour prior to baking the chicken. place the chicken into a plastic storage bag, and marinate in one cup of buttermilk.  Seal the bag and refrigerate until baking.



Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.  spray the aluminum foil with cooking spray.  Remove the chicken from the buttermilk marinade, and discard.  Using  a sharp knife, cut a slit in each chicken breast to form the pocket for the cheese.  Be careful you don't cut all the way through the chicken breast.  I used a thick slice of provolone cheese folded over to insert into the pocket.  Repeat this process with all of the chicken breasts.


To prepare the dredging ingredients, mix the beaten egg with 3 tablespoons of milk and set aside.  Season 1 cup of all purpose flour with paprika,. salt and black pepper to your taste.  Set this aside.  The amount of flour is more than we'll need for this chicken, but, there's nothing worse, than getting started with a breading task and having to stop to mix more ingredients together.  So, rather a little extra, than not enough.  For the panko, mix together the panko, grated parmesan-romano, dried parsley, garlic powder and salt.  Prepare the dredging ingredients in this order.  Seasoned flour, egg wash, panko coating.  Have your baking sheet nearby so, you can move them directly onto the pan after coating.


Place the chicken breasts onto the baking sheet, and secure each one with toothpicks.  I usually dip my toothpicks in water, just so, they won't get too hot in the oven.  If you have long skewers, you could use those too, but insert a long skewer along the side of the chicken breasts and not upright like the toothpicks.


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 thin, less time.  Rule of thumb with chicken is to bake until the juices run clear!  Very important!



Allow the chicken breasts to rest on the pan 5-10 minutes before serving.  This chicken can be eaten alone, or with a dipping sauce.  I served it with a four cheese marinara on the side.  Yield: 4 pieces