ChezCindy: Italian Chicken Provolone

 

If you are looking for a simple swap-out for traditional Chicken Parmesan, this is the dish for you.  The recipe has 4 ingredients, not counting salt, pepper, and olive oil.  The prep work and cooking time are under 15 minutes.  Delicious, rustic, and gorgeous.  This recipe serves 6 but can easily be scaled down or up.  

Italian Chicken Provolone 

6 boneless, skinless chicken breast cutlets, 6-7 ounces each

1 teaspoon kosher salt

1/2 teaspoon pepper

12 fresh basil leaves

6 thin slices prosciutto

6 slices provolone cheese

olive oil for the pan

Pat dry the chicken on both sides.  Evenly sprinkle the chicken with salt and pepper.  In a large skillet, lightly coat the bottom with olive oil, heating over medium-high heat.  When the pan is hot, gently place the seasoned chicken into the pan in a single layer.  If needed, do this step in two batches so as not to over-crowd the pan.  Cook on this first side for about 6-7 minutes until deeply golden brown.  Turn over each piece to cook on side two for 2-3 minutes.  The chicken may not be fully cooked through but will continue cooking under the broiler.  Transfer the chicken to a large sheet pan with sides.  Preheat the broiler to high.  

Evenly space the chicken in a single layer on the sheet pan, topping each with the 2 basil leaves, then 1 slice of prosciutto, then 1 slice of provolone.  When the broiler is hot, place the sheet pan under the broiler about 6-inches from the heat.  Broil until the cheese is melted, bubbly, and lightly browned.  Remove from the oven and serve with your favorite sides.  A fresh salad and toasted bread with fresh tomato board sauce are perfect accompaniments.