Chicken Provolone Recipe

Chicken Provolone Recipe Chicken Provolone Recipe photo by Taste of Home Rating 5

“Chicken Provolone, though one of my simplest dishes, is also one of my husband’s favorites,” says Dawn Bryant of Thedford, Nebraska. “It’s easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Provolone Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
10 15 25

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • Butter-flavored cooking spray
  • 8 fresh basil leaves
  • 4 thin slices prosciutto or deli ham
  • 4 slices provolone cheese

Directions

  • Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
  • Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 chicken breast half equals 236 calories, 11 g fat (6 g saturated fat), 89 mg cholesterol, 435 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Originally published as Chicken Provolone in Healthy Cooking June/July 2008, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Provolone

Chicken Provolone Recipe

Chicken Provolone

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(11-15) of 15 reviews

Reviewed on Jun. 25, 2009 by Lmoomaw15

I would like to try this. Can you suggest a substitute (non-pork) for the prosciutto???

Reviewed on Jun. 25, 2009 by Lisa_C

This sounds delicious and very easy. I'd like to know how to prepare the veggie side dish I can see in the picture. Does anyone have an idea? Thanks!

Reviewed on Jun. 23, 2009 by westernbroncos

This was an excellent recipe! I do agree with the need to slice the chicken breasts more thinly. I think that the cooking would have been a bit more even that way--OR you could pound the chicken flat. Talk about an easy prep for a weeknight, though. Goes even better with pasta with marinara on the side (and a bit of marinara on top of the chicken, too!)

Reviewed on Jan. 07, 2009 by scarlet286

I wouldn't cook these in a skillet the entire time. They were a little tough once they were done (I use a thermometer to make sure). Next time, I will brown them on both sides in a skillet, and put them in a 350 degree oven until they've reached the right temperature inside (165). Other than that, this was a delicious recipe!

Reviewed on Jul. 07, 2008 by danapeissel

Extremely easy recipe to prepare and appeals to the adults in our family and our 4-year old! Tip: Use thinly sliced boneless chicken breasts and have the deli slice your prosciutto instead of buying it in a pre-sliced pack and you will save a lot of money.

 
 

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