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1
At least one hour prior to baking the chicken, marinate in one cup of buttermilk.
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2
Refrigerate until baking.
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3
Preheat the oven to 425F and spritz a baking sheet with cooking spray.
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4
Remove the chicken from the buttermilk marinade, and discard.
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5
Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through.
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6
Insert a folded slice of thick cut provolone cheese into the pocket.
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7
Of course, you could use your favorite cheese, if you like.
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8
Repeat this process with all of the chicken breasts.
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9
To prepare the dredging ingredients, mix one beaten egg with 3 tablespoons of milk, set aside.
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10
Season 1 cup of all purpose flour with 1/2 tsp each of salt, paprika and black pepper.
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11
[or to your taste] This amount of flour is likely more than needed.
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12
I prefer make a little extra, than not have enough.
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13
For the breading, mix together the bread crumbs, grated Parmesan-Romano, dried parsley, garlic powder and salt.
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14
Prepare the dredging ingredients in this order.
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15
Seasoned flour, egg wash, bread crumb coating.
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16
Have your baking sheet nearby so, you can move the chicken directly onto the pan after coating.
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17
After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks.
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18
[tip: Dip the toothpicks in water so, they won't get too hot in the oven] If you have long skewers, you could use those instead to skewer along the sides of the chicken to secure the pocket.
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19
Drizzle each piece with melted butter or margarine.
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20
Place into the oven and bake for 25 minutes.
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21
Depending on the thickness of your chicken breasts, this may take a few minutes longer, or if they're thinner, less time.
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22
Rule of thumb with chicken is to bake until the juices run clear.
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23
Very important!
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24
Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
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25
This chicken can be eaten alone, or with a dipping sauce such as marinara sauce.
