We always seem to have leftover cooked rice, so I frequently prepare this tofu-based fried rice recipe. Other veggies or leftover cooked chicken can also be added. Prior to beginning to cook, make sure you have all of your ingredients ready.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 4 (4 ounce) boneless, skinless chicken breasts
- salt and freshly ground black pepper to taste
- 1 ½ cups butter and garlic croutons
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 3 tablespoons olive oil
- ½ cup giardiniera
- 4 slices provolone cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 707 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Really, really good. While I wasn’t mind-blown, and maybe it’s the brand of giardiniera I used (I used a mild), it IS a solid, good and mostly easy recipe. The instructions and cook times per step are spot on. Didn’t and wouldn’t change a thing and! I would make again! Thanks FranceC! We really enjoyed this different take on chicken!
This is a really good weeknight dish, and really easy to make . I did not change anything, cooked just like it says. I used a one-gallon zip-lock bag and a rubber mallet to pound the chicken breast, there is no mess and all the chicken stays in the bag.
A unusual, but flavorful chicken recipe. Quick to make. I used thin chicken cutlets so I would not have to pound chicken breasts. They were moist as promised. My husband gave it a 2 thumbs up.
Made this tonight and it was a hit! I used thighs as we prefer those, and garlic butter croutons. Like another reviewer, I was a bit concern about the giardinera, thinking it might be too strong, but it was really good. Quick and easy, too! I will be making this again!
Delicious! I couldn’t find giardiniera so I topped with store-bought pesto before adding the provolone. Served with parmesan risotto and asparagus. Will definitely make again!
Made this for the fam and it was a hit. I used butter and garlic croutons. When I was chopping the giardinera for the tops of the breasts I was worried it was going to be too pungent. It was the perfect amount of flavor. Nice recipe!