Chicken Provolone

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil pasta and set aside.
  • Butterfly chicken breasts; place boned side up and pound thin.
  • Season with salt and pepper.
  • Lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
  • Fold breast in thirds.
  • In nonstick skillet heat a little olive oil along with red pepper flakes.
  • Brown chicken.
  • Cook over medium-low heat, covered, until juices run clear.
  • While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
  • Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened.
  • Serve chicken on top of pasta with sauce spooned over the top.
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