Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Breaded Chicken With Ham Roasted Peppers and Provolone Recipe

Ingredients

How to make it

  • In a pie dish or plate, combine the bread crumbs and flour.
  • In a bowl, beat the eggs.
  • Combine the broth and wine, and dissolve the cornstarch in a small amount of the broth/wine mixture. Set both things aside.
  • Dip each piece of chicken, one at a time, into the egg, completely coating them, then dredge each in the breadcrumb/flour mixture, set aside.
  • **You've filleted the chicken, right? I hope so! You'll have such juicy chicken!**
  • In a large nonstick pan, heat the butter and olive oil over med-med high heat.
  • Add the chicken and cook 3 minutes on one side, turn them and cook for 3 more minutes, or until mostly done. It's ok if it's *almost* done, because you'll be putting them back in the pan, anyway.
  • Transfer the chicken to a plate and set aside.
  • Add the broth/wine mixture to the pan, scraping the bottom to get up all of the good cooked bits of chicken.
  • Add the cornstarch that you've dissolved in a bit of the broth and wine, and stir for a couple of minutes, until you see it start to thicken.
  • Add the chicken back to the skillet, and top each piece with some ham, sliced peppers, and then the cheese.
  • Cover and cook until the cheese is all melty, about 2 minutes.
  • Serve with some sauce drizzled over each piece of chicken.
  • If you find you want more sauce, increase the broth and wine to about 1 cup each, but you'll also need a bit more cornstarch.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes