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.
Chicken with smoked provolone cheese in a roasted red pepper and tomato sauce.
Ingredients
Instructions
- Cut each chicken breast in half on the bias to make two pieces out of each breast. Season well with salt. Cover a shallow plate with flour and dredge each piece of chicken. Melt the butter and the oil in a large skillet over medium heat, add the chicken pieces and cook until browned about 2 minutes, turn and brown the other side, about 2 minutes more.
- When the chicken is browned add the tomatoes, peppers, oregano, and about a teaspoon of salt. Bring to a simmer, and cook until the sauce comes together and some of the juices of the tomatoes are released, 5-10 minutes.
- Add a half a slice of provolone to each piece of chicken and sprinkle the basil over top. Cover the skillet and continue cooking until the cheese melts and the chicken is cooked through 2-4 minutes.
- Serve immediately over pasta if desired.
- Preheat oven to 400 degrees F. Season chicken well with salt. Cover a shallow plate with flour and dredge each piece of chicken. Melt the butter and the oil in a large oven-proof skillet over medium heat, add the chicken pieces skin side down and cook until browned about 5 minutes, turn and cook on other side, about 3 minutes more.
- When the chicken is browned add the tomatoes, peppers, oregano, and about a teaspoon of salt. Bring to a simmer, and cook about 5 minutes. Place in oven and cook until chicken is cooked through 15 minutes or longer depending on their size to an internal temperature of 164-175 degrees F.
- Cover each piece with provolone cheese and continue cooking until melted. Alternately you can use the broiler to melt it. Sprinkle with basil and serve immediately over pasta if desired.
Notes
Adapted from Lidia's Italy in America
Reeni, this looks exquisite!
Mari recently posted..Pescado con Coco, Delicioso!
Love this chicken because it remembers my “milanesa a la napolitana” but done with chicken and smoked provolone. I know that this dish is scrumptious :)
Hope everything is ok with your blog now!
Cheers,
Gera
Gera recently posted..Mobile Apps are Delicious for Your Diet
My family loves this kind of dish, they will love this one too I am sure, looks so cheesy and yummy! Oh and I am still drooling over your banana bread with cream cheese!
Jeannie recently posted..Kung Pao Chicken ~ Cashew Nuts Chilli Chicken
This sounds like just the thing I would make for a weeknight dinner!
Megan recently posted..Vegetable Lasagna
Glad to see your post! I couldn’t get your blog to load for a while and was a little concerned. The recipe of course looks delicious, mmm roasted peppers and tomatoes :)
Cheese with Noodles recently posted..Fresh Spring Rolls with Tofu and Nuoc Mam Cham
I was having operating difficulties behind the scenes – thanks for your concern! I missed blogging!