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Provolone Chicken Italiano

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc..


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


  1. 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.
  2. 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.

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