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Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA
Living In: Hammond, Wisconsin, USA

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roxmj is looking for: (2 recommendations)
Good morning everyone, I am going to try chef johns recipe on this site for chicken parm. Has anyone tried this one. The recipe calls for shredded provolon cheese and I could not find shredded provolone, do you think that makes a big differance if I leave out and just use the fresh mozz or should I try a differant store? Thanks for your help.

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Last updated: Jan. 18, 2013 1:29 pm
Posted: Jan. 18, 2013 7:32 am
 
Commented by: Susan
Jan. 18, 2013 7:35 am
I'm not familiar what recipe exactly your using but Provolone is a great cheese because it melts. Why not use the provolone and use the slices or cut the slices maybe it doesn't have to be shredded.
Comments:
Brenda
Jan. 18, 2013 7:46 am
I was thinking the same thing as Susan. Just get the slices and slice them finely.
 
Lilcat
Jan. 18, 2013 7:49 am
If it is the one with croutons on the top, I have tried this recipe and love it. It is on the rotation at our house. As for the cheese, I have used Mozzarella. I agree with the others- provalone is best. I would just put the slices on the dish, it will work just fine that way.
 
RatherBeCooking
Jan. 18, 2013 8:14 am
Or buy a block and just shred it.
 
FebruaryRN
Jan. 18, 2013 1:29 pm
Just buy a block from the deli, then you can shred it yourself, like 1/4lb maybe?
 
Recommended Recipe:
Photo of: The Best Parmesan Chicken Bake

The Best Parmesan Chicken Bake

Submitted by: Chef John 
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. 
Recommended by: aputler
Jan. 18, 2013 8:23 am
Actually the Recipe does not call for Provolone, it's 8 oz divided Mozzarella and 1/2 cup grated Parm. You are going to love this!
 
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