Oven Fried Stuffed Chicken Breast. These panko Parmesan coated chicken breasts are stuffed with provolone cheese then baked or "oven fried" until the coating is crisp and golden. Oven Fried Provolone Stuffed Chicken Breasts may be a bit of a departure from classic southern fried chicken but, it's too good to pass up and clean-up is simple, too. Roll the mushrooms and spinach with a couple slices of cheese and your chicken breast and use toothpicks to keep it shut.

Chicken breasts pounded thin and stuffed with Boursin cheese, ham and chives, then dipped in egg and a bread crumb/cheese mixture. Then the little bundles are baked at a high temp in a thin layer of hot oil in the oven to get a crispy crust on it. Like deep fried, but not really. You can cook Oven Fried Stuffed Chicken Breast using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Oven Fried Stuffed Chicken Breast

It's of Ingredients.
Prepare 4 medium of boneless skinless chicken breast.
Prepare 8 of baby portabella mushrooms sliced kind of thick.
Prepare 1 packages of of Baby spinach.
Prepare 1 box of of Shake and Bake extra crispy.
Prepare 1 of Your choice of cheese (I used Sargento tastings Bruschetta Jack. It's great in it".
It's 1 tbsp of of Minced garlic.
It's 1 tbsp of of italian seasoning.
You need 2 tbsp of of parsley.
You need 1 of olive oil.
It's 1 of white cooking wine.
Prepare 1 of salt and pepper to taste.
You need of Marinade.
You need 1/2 cup of of olive oil.
Prepare 1 tbsp of of italian seasoning.
It's 2 tbsp of of parsley.
Prepare 1 tbsp of garlic powder.
It's 1 tsp of of meat tenderizer.
Prepare 1 dash of of salt and pepper.

Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown. "This is a very crispy, moist, and tender chicken dish without the messy frying. Roll the breasts, and secure with a toothpick. Place a slice of cheese on each breast half and roll up. Oven Fried Provolone Stuffed Chicken Breasts.

Oven Fried Stuffed Chicken Breast step by step

Pound the chicken with a meat mallet until it is about 1/4 itch thick..
Make your marinade in a freezer bag and place the pounded chicken breast inside. For a better outcome, let the chicken marinate in the refrigerator over night. If you're in a rush just squeeze the chicken around in the bag for a few minutes..
After your chicken has marinated set it aside and preheat your oven for 400 Degreez. In a saute pan bring a little olive oil to medium high heat.
Add your sliced mushrooms to the saute pan and season with a little salt and pepper. After the mushrooms have slightly browned and became tender add 1/4 cup of the wine and let it cook until the wine has evaporated. After that, remove the mushrooms from the heat and set aside..
In another saute pan bring a some olive oil to medium-high heat, and add the garlic to the pan and let it cook until slightly brown. After that add the bag of spinach to the pan and let it cook down and season with a little salt and pepper and set aside..
Put the shake and bake in a large bowl or plate and add the Italian seasoning and parsley to it.
Divide your spinach and mushrooms in fourths. Roll the mushrooms and spinach with a couple slices of cheese and your chicken breast and use toothpicks to keep it shut..
Roll the Chicken in the shake and bake until fully covered. Grease the bottom of a baking dish with the butter then place the chicken rolls in the dish and bake for 15 minutes or until golden brown.
Done.

It's no secret, we do love our fried chicken in the South. Usually, when I make it for my family oven frying is the technique I most often use. This recipe also contains some room for people who need. Set a large skillet over medium heat, and add the oil. Working with one at a time, dunk the closed stuffed chicken breasts in the flour, then in egg mixture, and then in the panko breadcrumbs to create a crust.