Best Braised Chicken Breast With Smoky Provola Recipes

CHICKEN PROVOLONE

Chicken Provolone image

Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

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

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.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN

Melt-in-Your-Mouth Braised and Barbecued Chicken image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only

Steps:

Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

SAVORY BRAISED CHICKEN WITH VEGETABLES

Savory Braised Chicken with Vegetables image

My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (14-1/2 ounces) beef broth
2 tablespoons tomato paste
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh baby carrots
1 pound sliced fresh mushrooms
2 medium zucchini, sliced
Sliced French bread baguette, optional

Steps:

Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.

Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

BRAISED CHICKEN BREAST WITH SMOKY PROVOLA

Braised Chicken Breast with Smoky Provola image

Categories Sauce Chicken Side Simmer Boil

Yield serves 6

Number Of Ingredients 11

Ingredients

Six 6-to-8-ounce boneless, skinless chicken breasts
1 teaspoon kosher salt
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 large fresh basil leaves
6 thin slices prosciutto (about 2 ounces total)
1/2 cup dry Marsala
1/2 cup dry white wine
1/2 cup chicken stock (see page 40)
8 ounces smoked provola, sliced

Steps:

Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the chicken to the pan, and brown each side for about 2 minutes.
Once it is browned, top each breast with a basil leaf and a slice of prosciutto. Increase the heat to medium-high. Push aside the chicken to make a dry clear spot in the center of the pan, and pour in the Marsala and white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about 2 minutes. Add the chicken stock, cover, and simmer to blend the flavors, about 3 minutes.
Uncover, top the chicken evenly with the smoked provola and cover. Adjust the heat to a simmer, cooking about 5 minutes to melt the cheese, then uncover. Bring to a boil, and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8 to 10 minutes more.