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Provolone Chicken

We're two for two in the winning recipe department from Cooks & Company's "A Collection of Recipes from Main Street, Indiana." Linda fixed the Provolone Chicken (p. 97), and we couldn't decide if we were really hungry that night, or was it about the best chicken dish we'd ever had! It was great on a weeknight, but was nice enough to be a "company dish."

Serves 10 (We cut in half and it worked just fine)

This is an easy recipe that can be put together ahead and then plopped into the oven just before serving. A little chopped flat leaf parsley on top would add some color to the dish.

5 whole chicken breasts, boneless and skinless
1/2 cup flour
3 eggs, beaten
seasoned soft bread crumbs
1 tablespoon each butter and vegetable oil (we used olive oil instead)
8 ounces fresh mushrooms, sliced
1 cup chicken stock
6 ounces white wine
8 ounces Provolone cheese, grated (we used slices since Linda accidentally bought it that way and it worked just fine)

Preheat oven to 350 degrees. Cut chicken breast into scallops (our were about 1/2-inch) and flatten slightly with a meat mallet. Dust chicken pieces with flour, dip in beaten egg and roll in bread crumbs. Heat butter and oil in a skillet and sauté chicken pieces until lightly browned on both sides. Transfer to a buttered 9-inch x 13-inch pan, layering in rows, overlapping pieces.

Sauté mushrooms in pan drippings. Arrange over chicken. Add stock and wine. Cover with grated cheese and bake, covered for about 30 minutes. Uncover and bake 15 minutes longer. Serve immediately.

(From Cooks & Company - A Collection of Recipes from Main Street Indiana.)