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Tuscan-Style Butterfly Chicken with Creamy Provolone Sauce
In this delightful Tuscan-style recipe, we present tender chicken breasts, butterflied and seasoned with aromatic Italian herbs. A medley of roasted red peppers and fresh spinach adorns the savory chicken, and the dish is perfectly capped with a creamy, melt-in-your-mouth provolone sauce that infuse...
50 min
TOTAL TIME
860
CALORIES
$2.54
PER SERVING
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Ingredients
MAIN
4 SERVINGS
6 tbsp olive oil
PROVOLONE SAUCE
2 tbsp unsalted butter
Directions
MAIN
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat oven to 375 degrees Fahrenheit.
2
Butterfly the chicken breasts: cut each breast horizontally in half, but don't cut all the way through, so it can be opened like a book.
3
Combine 4 tablespoons olive oil, salt, pepper, and Italian seasoning in a bowl. Rub this mixture on both sides of the butterflied chicken breasts.
4
Place a layer of roasted red peppers and spinach on one side of each butterflied breast. Top with a slice of provolone cheese, then fold the other half over.
5
Heat the remaining 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken on both sides, just until golden brown.
6
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until chicken is fully cooked.
PROVOLONE SAUCE
7
While the chicken is in the oven, prepare the sauce. Melt 2 tablespoons of butter in a saucepan over medium heat.
8
Add the flour to the melted butter, stirring until it becomes a paste.
9
Gradually add milk, stirring constantly to prevent lumps.
10
Reduce heat to low, and add the remaining provolone cheese, stirring until it melts into a creamy sauce.
FINAL
11
Once the chicken is done, remove from oven and let rest for 5 minutes before serving.
12
Drizzle the creamy provolone sauce over the chicken right before serving.
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Health Info
Macros
9g
CARBS
62g
FAT
60g
PROTEIN
Contains these allergens
MILK
WHEAT
