Best 9 Provolone Smothered Chicken Recipes

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN

Steps:

• Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
• Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
• Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
• Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
• Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

SMOTHERED CHICKEN WITH PROVOLONE CHEESE

Steps:

• Rinse chicken breasts, season with salt and pepper, cayenne pepper. Get a big skillet and pour extra virgin olive oil into pan.
• Add chicken (all 4 pieces at one time). After chicken is brown on one side, turn chicken over until tender and brown.
• Take chicken out the pan and add mushrooms, bacon and garlic to pan to sautee. When bacon is brown take out the garlic and mushrooms and bacon put on paper towel to drain.
• Put chicken back in the pan and add back the bacon, mushrooms and garlic. On top of chicken put the mushrooms, bacon and last put the provolone cheese on top.

CHICKEN WITH MUSHROOMS AND PROVOLONE

Steps:

• Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
• Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
• In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
• Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
• Remove mushrooms from pan and set aside.
• Preheat oven to 350F.
• In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
• Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
• Lightly season cutlets with salt and pepper.
• Distribute mushrooms over chicken and spoon tomato sauce over.
• Drizzle with 1/2 cup heavy cream.
• Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
• Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

PROVOLONE CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
• Place seasoned bread crumbs on flat dish.
• Press both sides of the chicken into the crumbs.
• Place coated chicken pieces in a greased 9x13 inch baking dish.
• Sprinkle with Italian seasoning (if using) and top with provolone cheese.
• Dot with butter.
• Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

LISSA'S SMOTHERED CHICKEN

Steps:

• Place chicken breast in 9 x 13 pan.
• Salt and pepper to taste.
• Top with onions, green pepper, and mushrooms.
• Place 3 bacon strips on each breast.
• Bake at 375 for 45 minutes or until chicken and bacon are done.
• Remove from oven and top each breast with one slice of cheese.
• Let sit untill cheese is melted and serve.

BENNIGAN'S SMOTHERED CHICKEN

Steps:

• Combine all marinade ingredients in a bowl.
• Marinade meat in covered bowl or plastic bag for at least 30 min.
• While chicken is marinating, slice onions and mushrooms and cook your bacon.
• Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.
• Remove chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for about 10 minutes.
• Do not overcook chicken!
• While grilling, preheat oven on broil.
• After chicken is done, remove from grill and place in a shallow baking dish.
• Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms.
• Broil for 3 to 5 minutes, or until cheese is bubbly.
• *Oveninstructions: Preheat oven on broil.
• Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes.
• Watch the chicken carefully!
• About 6 minutes into broiling, top chicken with bacon strips.
• Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more.
• Watch carefully; sometimes the grease from the bacon will ignite if not careful.

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.