Jim's Chicken Provolone
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 whole boneless skinless chicken breasts, cut in half
- 1 tablespoon flour
- 1 cup milk
- garlic salt
- salt
- 8 slices bacon, fried
- 1 (10 ounce) package frozen chopped spinach, thaw,drain and press out liquid
- 1 tablespoon basil
- 1 (16 ounce) carton sour cream
- grated provolone cheese
directions
- Pound breasts to flatten.
- Mix 1 tb. flour and 1 cup of milk together.
- Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
- Cover and refrigerate and let marinate while preparing rest of the ingredients.
- Fry bacon crisp, saving grease to cook in. Set bacon aside.
- Thaw and squeeze our liquid of spinach until dry.
- Mix the spinach with the sour cream.
- Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
- Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
- Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
- Remove chicken and put in a 9 x12 elongated dish or pan. You don't want the sides to deep.
- Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
- Bake at 350° or 325° for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
- This dish rewarms very well.
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Reviews
-
I had to work late, so my daughter made this tonight. While she didn't like it because of the spinach, I liked it very much. She used fresh chopped spinach, provalone slices and dried basil and it worked out fine. It does take close to an hour to prepare and cook. I might use pre-cooked bacon next time to cut down on the prep time. Thank you and tell Jim that he created a great dish.
RECIPE SUBMITTED BY
M. Joan
Spirit Lake, 54
<p>I Was Adopted banner: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <br />I live in Spirit Lake,Iowa and enjoy having a place on the lake. I love to cook, grow seedlings for my small garden, read and play bridge. I also love to try new recipes on my husband, children, grandchildren and friends. Therefore, I truly enjoy this site! <br /><br />For those of you who might wonder why I give only 4 and 5 ratings to a recipe - I try to choose a dish that has ingredients I know we will like and appeals to our taste buds. With all the wonderful recipes on this site to choose from, one can seldom go wrong. Those that occasionally don't turn out as hoped, I don't rate. Someone else may find that same recipe perfect for them!</p>