Provalone Chicken with Asparagus

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    Provalone Chicken with Asparagus

    Provalone Chicken with Asparagus

    (244)
    30min


    236 people made this

    This is a quick and elegant meal the family will all enjoy and you can keep the ingredients around on hand easily.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 5 tablespoons olive oil
    • 2 eggs, beaten
    • 1 cup seasoned bread crumbs
    • 400ml chicken stock
    • 280g tinned asparagus, drained
    • 4 slices provolone cheese

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a large deep frypan. Dip chicken in beaten egg then coat with bread crumbs. Brown in frypan on both sides.
    2. When chicken is browned, add stock and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
    3. Cover frypan and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
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    Reviews and Ratings
    Global Ratings:
    (244)

    Reviews in English (244)

    by
    132

    We really enjoyed this recipe! I also used fresh asparagus and based on another review, tenderized the chicken with a mallet before dredging and breading. I did make one other sub, which was to use 1/2 the broth and about 1/2 cup of white wine. YUMMY.  -  04 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    102

    I needed a recipe quickly b/c I had asparagus that had been in the fridge too long. So I stumbled upon this recipe. Lemme tell you, my wife and I loved it. The asparagus was still crisp and not soggy. The provolone added that nice touch of flavor to the chicken. Took me less time then the recipe called for. Only complaint was that I like my cheese only partially melted, and this recipe has the provolone completely melting, to the point it almost disappears. Next time, I'll add the provolone just removing from the heat, or right before serving. Wonderful recipe nonetheless.  -  31 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    76

    I have been making a version of this recipe for years. I cook the breasts in the oven first with no breading, just seasoning (salt, pepper, garlic powder). Then after 30 minutes, I put on sliced tomatoes, then provolone cheese. Back in the oven until cheese melts. The tomato gives it a great taste. My boyfriend still loves the asparagus better, but the rest of family likes the tomato version best. No sauce but it doesn't need it. Very moist.  -  10 Dec 2004  (Review from Allrecipes USA and Canada)

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