Breaded Chicken With Ham Roasted Peppers and Provolone
From elle 17 years ago
- 12 minutes to make
- Serves 46
This chicken makes a nice presentation, and luckily, it tastes really good, as well! The chicken is breaded, and then topped with ham, roasted red peppers, and provolone cheese. It's also very versatile--you can leave out the ham or peppers if you don't have them on hand, or you can change the cheese, etc. Read more You can use more than 3 breasts if you wish, just adjust the amount of toppings you'll need (slices of cheese, ham, peppers, etc.) Fillet the chicken for fast cooking, and it won't dry out, but stay very juicy. See less
Ingredients
- 1 1/3 cup seasoned bread crumbs shopping list
- 1/2 cup flour shopping list
- 3 boneless chicken breasts, filleted so you have 6 pieces shopping list
- 2 eggs, beaten shopping list
- 2 TB butter shopping list
- 2 TB olive oil shopping list
- 3/4 cup chicken broth shopping list
- 3/4 cup white wine shopping list
- sliced ham shopping list
- sliced provolone cheese shopping list
- roasted red peppers, sliced (for 3 breasts, filleted, I use one whole small jar, about 6-8 oz) shopping list
- 2-3 tsp cornstarch shopping list
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.
People Who Like This Dish 5
- Olivemoose Nowhere, Us
- mommyluvs2cook Santa Fe, TX
- minkie Springfield, MO
- dee Tampa, GB
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