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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 4 servings |
||
| Calories 413 | ||
| Calories from Fat 203 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 9.4g | 47% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.2g | ||
| Cholesterol 114mg | 38% | |
| Sodium 607mg | 25% | |
| Potassium 392mg | 11% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.0g | ||
| Protein 39.5g | 79% | |
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This dish is "SIMPLICITY AT ITS BEST".
SERVES 4
Ingredients
- 4 boneless chicken breasts, flattened
- 1/2 cup seasoned bread crumbs
- 1 teaspoon mixed Italian herbs (optional)
- 4 slices provolone cheese
- 1 teaspoon butter
Directions
1
Preheat oven to 425 degrees.2
Pound chicken breast with flat side of meat mallet until flattened out and even thickness.3
Place flavored breadcrumbs on flat dish and press both sides of the chicken into the crumbs.4
Place coated chicken pieces in a greased 9x13 inch baking dish.5
Sprinkle with Italian seasoning (if using), and top with provolone cheese.6
Dot with butter.7
Bake for 20 minutes (or until cheese is golden and crispy around the edges, the way I prefer it).
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Shellybelli4
On Oct 6, 2008
It was good...but the top was just way too mushy/soggy. I think if you started it off without the cheese on top and maybe added it halfway through baking it would be good and a little more crispy.
From: Seth Garrepy
On Jun 12, 2008
I agree with Sandy's statement: this is simplicity at its best. I was feeling dry for inspiration and low on time, and this recipe fit the bill. Thank you for posting this up, Sandy!
From: Bizzy-Bee
On Jan 28, 2006
This is easy and super yummy! The key is to cook it WITHOUT any covering. I've made it several times now, and sometimes I'll keep it in the oven even longer just to get the cheese really brown and crispy. Good stuff.
From: Debbie #5
On Jul 27, 2005
The name says it all!! Hubby made this dish following recipe exactly,we did use fresh flat leaf italian parsley and fresh chopped basil for the italian seasoning before topping with provolone cheese.this was indeed simplicity at it's best..he served this with buttered egg noodles and left over fresh green beans.. Veryyyyy Yummyyyy Thanks for a super fast super delicious recipe!!! Debbie
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