- 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
- 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.
- 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.
- Flip the pieces, and brown the other side, about 2 minutes more.
- Begin to dice your tomatoes and red bell peppers.
- 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.
- Serve asparagus and/or pasta. Oh! And don’t forget to have a glass of your favorite wine!