Chicken Provolone Recipe
- 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
- 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.
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
Reviews for Chicken Provolone
"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."
"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 !"
"Love it, and its easy to make!"
"Love it, and its easy to make!"
"We are not crazy about basil. Could you substitute spinach or.......?"
"Just a comment for Lmoomaw15 ... I've heard of substituting air dried beef for prosciutto. There is a brand called Carson's that might work well for you."
"My family loved this recipe and it was SO easy to prepare. I was making it at the last minute and had to use items on hand, so I substituted thin deli ham for prosciutto and swiss cheese for provolone. When I make it again (which I definitely will), I'll use provolone, but the swiss worked just fine."
"My husband commented immediately that this was a great recipe. So easy, healthy, & delicious!"
"Fresh sage leaves are great in lieu of the basil and a thin slice of hard salami works well for the prosciutto."
"I would like to try this. Can you suggest a substitute (non-pork) for the prosciutto???"
"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!"
"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!)"
"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!"
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.