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Chicken Trombino

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  • 4 6 to 8-ounce boneless, skinless chicken breasts
  • 1½ teaspoons kosher salt
  • All-purpose flour, for dredging
  • 2 tablespoons extra-virgin olive oil
  • 4 plum tomatoes ( I used Roma tomatoes), seeded and diced
  • 8-ounce jar roasted red peppers, drained and sliced
  • 1 teaspoon dried oregano
  • 1 cup grated provola cheese aka provolone (not the kind you put on sandwiches)
  • 2 tablespoons unsalted butter
  • 2 fresh basil leaves


  1. Cut each chicken breast on a bias with a sharp chef’s knife, making two slices out of each breast. Season chicken with 1/2 teaspoon salt.
  2. 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 melts, add the chicken and cook until browned on one side, about 2 minutes.
  3. Flip the pieces, and brown the other side, about 2 minutes more.
  4. Begin to dice your tomatoes and red bell peppers.
  5. When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet.
  6. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.
  7. 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.
  8. Serve asparagus and/or pasta. Oh! And don’t forget to have a glass of your favorite wine!