Provolone Chicken Italiano

Makes 6 servings.


  • 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 6 boneless, skinless chicken breast halves (2 lbs.)
  • 2 Tbsp. butter
  • 1/4 c. lemon juice
  • 1/4 c. Parmesan cheese, grated
  • 2 c. provolone cheese, shredded and divided
  • 1/4 c. pine nuts
  • Small bunch fresh basil leaves
  • 1 jar (12 oz.) roasted red peppers, drained


Preheat oven to 400° F. In a shallow bowl, combine flour, salt and pepper. Place chicken breasts between two sheets of waxed paper and flatten to 1/2 inch thickness. Dredge each breast in flour mixture. Melt butter over medium-high heat. Brown chicken, turning occasionally, until fully cooked, 4 to 6 min. Add additional butter, if necessary.

Place chicken in a single layer in a 3 quart rectangular baking dish. Drizzle chicken with lemon juice. In a small bowl, combine Parmesan cheese, 1-1/2 cups provolone cheese and pine nuts set aside. Cover each breast with a layer of basil leaves. Divide cheese mixture among breasts; cover with roasted red pepper halves. Sprinkle with remaining provolone cheese. Bake for 10 to 20 minutes until breasts are cooked through and cheese is melted.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.