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Chicken Provolone Recipe

Chicken Provolone Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

1 each: 236 calories, 11g fat (6g saturated fat), 89mg cholesterol, 435mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 33g protein Diabetic Exchanges: 4 lean meat.

Reviews for Chicken Provolone

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Konabec 177801
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 !"

snteter 177797
Reviewed Dec. 13, 2011

"Love it, and its easy to make!"

snteter 113453
Reviewed Dec. 13, 2011

"Love it, and its easy to make!"

landstromd 177795
Reviewed Jun. 14, 2011

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

Toni51 113452
Reviewed Aug. 18, 2010

"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."

Toni51 174743
Reviewed Aug. 18, 2010

"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."

KelliT 173669
Reviewed Jan. 11, 2010

"My husband commented immediately that this was a great recipe. So easy, healthy, & delicious!"

egordon 101001
Reviewed Jun. 25, 2009

"Fresh sage leaves are great in lieu of the basil and a thin slice of hard salami works well for the prosciutto."

Lmoomaw15 141561
Reviewed Jun. 25, 2009

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

Lisa_C 161819
Reviewed Jun. 25, 2009

"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!"

westernbroncos 157136
Reviewed Jun. 23, 2009

"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!)"

scarlet286 92666
Reviewed Jan. 7, 2009

"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!"

danapeissel 209884
Reviewed Jul. 7, 2008

"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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Wine Pairings

Medium-Bodied Red Wine

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