Capicola and Provolone Stuffed Chicken Breasts
Impress your guests with this easy-to-make yet gourmet dish – Capicola and provolone chicken breasts. Perfect for a quick and delicious meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Roast
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skin-on chicken breasts (about 1 1/2 pounds)
- 4 slices capicola (or ham)
- 4 slices provolone cheese
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- Fresh chopped herbs (for garnish, optional)
Instructions
- Preheat the Oven and Dry the Chicken: Preheat the oven to 375 F (190 C). Pat the chicken with paper towels to dry. Carefully fold back the skin to form a pocket.
- Stuff the Chicken: Place a slice of capicola and a slice of provolone on the chicken, folding as needed, and cover with the skin.
- Season the Chicken: Drizzle the chicken with 1 tablespoon of olive oil and rub it into the skin. Sprinkle with the garlic powder, onion powder, salt, and pepper.
- Sear and Roast: Heat the remaining olive oil in a large oven-safe skillet over high heat. Carefully add the chicken, skin-side down, and sear for 3 minutes or until golden brown. Turn the chicken over and transfer it to the oven. Roast for 15 to 20 minutes or until 1t registers 165 F on an instant-read thermometer inserted into the center of a chicken breast.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Arrange the chicken on a serving tray and garnish as desired. Enjoy!
