Lidia's Italy Recipes: Chicken Trombino

By á-47111

You have to try this Chicken Trombino dish simmered in tomatoes, roasted peppers and oregano. The combination of ingredients make a great recipe. Enjoy!

Ingredients

• 4 6-8 ounce chicken breasts, skinless, boneless
• 1 1/2 teaspoon kosher salt
• All-purpose for dredging
• 2 tablespoons extra virgin olive oil
• 4 plum tomatoes, seeded and diced
• 8 ounce jar roasted red peppers, drained and sliced
• 1 teaspoon oregano
• 1 cup provola cheese, shredded
• 2 tabelspoons unsalted butter
• 2 tablespoons fresh basil, shredded

Details

Servings 1
Adapted from lidiasitaly.com

Preparation

Step 1

Cut each chicken breast on a bias with a sharp chef’s knife, making two slices out of each breast. Season chicken all over with 1/2 teaspoon salt.

Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess.

Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes. Flip the pieces, and brown the other side, about 2 minutes more.

When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.

Sprinkle the dish with the provola and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.