Crispy Baked Chicken with Giardiniera

Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera and provolone cheese. Play around with different crouton flavors for variety.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 560 Calories

Ingredients

• 3 tablespoons olive oil
• 2 large eggs, beaten
• salt and freshly ground black pepper to taste
• 4 slices provolone cheese
• 2 tablespoons minced fresh parsley
• 4 (4 ounce) boneless, skinless chicken breasts
• 0.5 cup all-purpose flour
• 1.5 cups butter and garlic croutons
• 0.5 cup giardiniera

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.

Step 4

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.

Step 5

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.

Step 6

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.