Chicken Provolone Recipe
Chicken Provolone Recipe photo by Taste of Home

Chicken Provolone Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 236 calories, 11g fat (6g saturated fat), 89mg cholesterol, 435mg sodium, 1g carbohydrate (trace sugars, trace fiber), 33g protein Diabetic Exchanges:4 lean meat


  1. 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°.
  2. 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.
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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Reviewed Jan. 29, 2013

"Delicious combination of flavors. Made one small change: pounded the chicken breasts between plastic wrap until 1/2" before cooking for 3-4 mins each side. Then rolled the remainder of the ingredients up in the breasts, secured with toothpicks, baked until cheese slightly melted."

Reviewed Jul. 10, 2012

"This was definitely different, but was pleasantly surprised. My hubby who doesn't usually like chicken, liked it, the ham slices were perfect for him. Loved it !"

Reviewed Dec. 13, 2011

"Love it, and its easy to make!"

Reviewed Dec. 13, 2011

"Love it, and its easy to make!"

Reviewed Jun. 14, 2011

"We are not crazy about basil. Could you substitute spinach or.......?"

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