Chicken Provolonish. Chicken Provolonish A spin on Chicken Provolone using pesto instead of basil leaves. Made in a Instant Pot Vortex Plus. Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese.

Seasoning chicken breasts with a marinade gives them "a whole new life," says Nik Sharma, the blogger behind A Brown Table and author of "Season: Big Flavors, Beautiful Food". Combine milk and cream of chicken soup and spread over top of cheese. Chicken Provencal is a French recipe perfect for the summer thanks to the fresh notes given from the herbs and fresh tomatoes. You can cook Chicken Provolonish using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Provolonish

You need 1 lb of chicken boneless breasts.
It's of Pesto-for marinade.
Prepare 1/4 cup of lemon juice-marinade.
Prepare of Proscuito- 1 slice per piece of chicken.
It's of Provolone-1 slice per piece of chicken.

The chicken is reduced into pieces, then pan-fried and slow cooked along with shallots, black olives, bell peppers, and tomato pulp. It's very easy to halve this recipe to make two servings. For a juicer chicken breast, instead of timing use check for doneness by using a thermometer. Sure, chicken breasts get a lot of attention these days as people look for easy and delicious ways to eat healthier, but you can't deny the deliciousness of a well-cooked chicken leg.

Chicken Provolonish instructions

Add pesto, lemon juice and chicken to gallon size bag. Marinate for 2-6 hours..
Pull chicken out of refrigerator about 30 before cooking..
Set Vortex on bake 365* for 20-30 minutes depending on size of chicken breasts..
Place chicken breasts on the baking pans and in vortex when time to "add food"..
Flip chicken about every 5 minutes and rotate pans halfway through cook time..
When cooking time is complete and chicken is cooked through pull chicken out of vortex. Set Vortex to Broil 5 minutes. Add a slice of proscuito and provolone cheese to each chicken breast. Place back in Vortex when ready to "add food".
When timer goes off, finished!.

While the white meat parts of the chicken—the breast and wings—are often considered healthier than the dark meat part—chicken legs and thighs or quarters—the truth is, there isn't really that big a health. Pound chicken breasts with flat side of meat mallet until flattened to an even thickness. Place seasoned bread crumbs on flat dish. Press both sides of the chicken into the crumbs. Sprinkle with Italian seasoning (if using) and top with provolone cheese.