Name: Crispy Baked Chicken with Giardiniera
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 (4 ounce) boneless, skinless chicken breasts; salt and freshly ground black pepper to taste; 1.5 cups butter and garlic croutons; 0.5 cup all-purpose flour; 2 large eggs, beaten; 3 tablespoons olive oil; 0.5 cup giardiniera; 4 slices provolone cheese; 2 tablespoons minced fresh parsley

Crispy Baked Chicken with Giardiniera Recipe

Cook Time: 15 minutes

This delicious chicken dish combines tender chicken breasts with savory giardiniera, provolone cheese, and crispy croutons. A perfect meal for any occasion.

Ingredients

4 boneless, skinless chicken breasts (4 ounces each)
Salt and freshly ground black pepper, to taste
1 cups butter and garlic croutons
cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil
8 tablespoons giardiniera
4 slices provolone cheese
2 tablespoons minced fresh parsley

Directions

Preheat your oven to 400F (200C).
Pound the chicken breasts with a meat mallet to an even -inch to -inch thickness. Season both sides with salt and pepper.
In a food processor, pulse the croutons until finely crushed. Prepare three shallow dishes: one with the crouton crumbs, one with the flour, and one with the beaten eggs.
Dip each chicken breast into the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any excess drip off, and then press it into the crouton crumbs to coat evenly.
Heat the olive oil in a large, oven-proof skillet over medium heat. Fry the chicken for about 2 minutes on each side, or until golden brown. Remove from heat.
Top each chicken breast with 2 tablespoons of giardiniera and one slice of provolone cheese.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken is no longer pink in the center and the juices run clear. The internal temperature should reach 165F (74C) when checked with an instant-read thermometer.
Once done, remove from the oven and sprinkle with minced fresh parsley before serving.

Nutrition Facts (per serving)

Calories: 560
Total Fat: 34g (43% DV)
Saturated Fat: 10g (49% DV)
Cholesterol: 177mg (59% DV)
Sodium: 707mg (31% DV)
Total Carbohydrate: 30g (11% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 33g (67% DV)
Vitamin C: 10mg (11% DV)
Calcium: 252mg (19% DV)
Iron: 3mg (14% DV)
Potassium: 296mg (6% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Laura Collins

10/08/2025 09:10:49 AM

This dish was delicious! Thanks to this recipe, I now have a new pantry staple - giardiniera - that I wouldn't have thought to try before. The flavor was unexpectedly different, but it complemented the chicken perfectly. To my surprise, it really did only take 45 minutes to make, which was a pleasant bonus!

Carol Green

10/08/2025 01:19:36 PM

I really enjoyed how the giardiniera was added to this recipe!

Melissa Cruz

10/08/2025 07:21:42 AM

Could you simply use the term "pickled vegetables" instead? I had to search for one of the ingredients, so I lost interest.

Deborah Rodriguez

10/07/2025 06:59:48 PM

Absolutely fantastic! Although it didn't completely blow my mind, perhaps due to the mild brand of giardiniera I chose, this recipe is undeniably delicious, straightforward, and overall excellent. The cooking instructions and timings provided are perfectly accurate. I wouldn't make any changes and I will definitely be making this again! A big thank you to FranceC for introducing us to this unique and delightful chicken dish.

Victoria King

10/11/2025 02:45:49 AM

An unconventional yet delicious chicken dish. Easy to prepare. Opted for thin chicken cutlets to skip pounding chicken breasts. Turned out moist as advertised. Got a double thumbs-up from my husband.

Richard Hill

10/07/2025 05:38:45 PM

Tasty! Since I couldn't find giardiniera, I used store-bought pesto as a topping before adding the provolone. Enjoyed it with parmesan risotto and asparagus. I will definitely be making this again!