This recipe is easy to prepare, but what’s even better is that you can have two very delicious meals in just a few easy steps. Chicken Provolone was always a favorite with the men in our house because I would make more than needed and then they would usually have chicken sandwiches on crusty bread for lunch the next day.
Recently my friend Laurie shared a recipe where I could use the leftovers in a pasta dish. I decided to give it a try, and found that adding the leftover chicken as a topping on pasta was delicious. Another perk was that I had prepped another week night meal! It’s now a new favorite at our house and preferred over chicken sandwiches the next day. Combining one meal into two saves time and money. I like to make meals and disguise the leftovers by creating an entirely new meal. I’ll be sharing more recipes like that as we go along. This is one I think you’ll be pleased with so give it a try, and let me know how your family likes it!
Chicken Provolone Ingredients
- About 6 boneless skinless chicken breasts
- 1 cup of flour
- ½ tsp. black pepper
- 1 tsp. salt
- ½ tsp. dried oregano
- ½ tsp. garlic powder
- 2 eggs
- 2 cloves of garlic
- Olive oil
- 2 Tlbs. Butter
- Sliced provolone cheese
Steps:
Mix together the flour, salt, pepper, garlic, and oregano, on a plate. Wisk the eggs in a bowl. Then pound the chicken breast flat between two sheets of wax paper with a meat mallet.
In a large frying pan heat the olive oil and butter then add a couple cloves of chopped garlic. Dip the chicken breast into the flour and then into the beaten egg mixture, and then once again into the flour mixture.
Once the oil is heated add the floured chicken breast. Cook the chicken breast about 3 minutes on each side until they are a nice golden brown. Once the chicken is cooked you can add a slice of provolone cheese on top.
Cover the frying pan just a minute or enough to let the cheese melt on top of the chicken. Serve your chicken with the tossed salad below.
Salad
- Mixed greens
- Black Kalamata olives
- Cherry tomatoes
- Roasted chickpeas (recipe on cauliflower soup blog)
- Toss ingredients with a balsamic vinaigrette
Leftover storing
- I only place the cheese on the chicken that we are going to eat right away as the leftover will keep a little better with out the melted cheese on top.
Chicken and Vegetable Pasta
- 1 pound linguine Pasta cooked al dente
- A couple florets of broccoli
- 1 small onion chopped
- 1-2 cloves garlic chopped
- A few mushrooms chopped
- Olive oil & butter for Sauté
- Left over sliced chicken breast
- Salt and pepper
- Red pepper flakes (optional if you like a little heat)
Steps:
In a frying pan with just the bottom covered in olive oil and a pat of butter, sauté a clove of chopped garlic, then and a small chopped onion and cook until transparent, now you can add some chopped broccoli, add few sliced mushrooms, and continue to sauté, when all the vegetables are cooked thoroughly, add the sliced leftover chicken breast and the cooked linguine pasta.
Stir until the pasta is mixed with the vegetables and the sliced chicken breast. Once all is thoroughly heated, you can enjoy your this next meal with freshly grated parmesan cheese on top.
As we say in Italian Mangia!
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