Chicken with smoked provolone cheese in a roasted red pepper and tomato sauce.
This is a quick and easy meal from Lidia’s Italy that takes less than 20 minutes depending on the type of chicken used.
Chicken breasts are browned in butter and olive oil stove-top then a simple pan sauce is made by simmering fresh tomatoes, roasted red peppers and oregano.
I had one minor problem with the sauce. I missed the garlic. Every tomato sauce I ever made started with garlic. If you’re anything like me you may find yourself wanting to build on the simple flavors. Don’t.
By time you finish the chicken off with smoked provolone cheese and a sprinkle of fresh basil the simple sauce dilemma will be forgotten.
Between the gooey provolone, the juicy chicken, the acidic bite of the sauce and the fresh, sweet pop of basil the layers of flavor all come together.
I included directions for both boneless and bone-in chicken breasts. The bone-in breasts are finished in the oven and take longer to cook.