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
Even without garlic, that sauce sounds amazing! Roasted red peppers just always catch my attention.
Joanne recently posted..Recipe: Baked Macaroni with Tomato Sauce and Goat Cheese {eat.live.be}
I Agree with the Garlic in the Sauce!! Every new recipe I develop usually has Garlic, whether Roasted or Minced – In the last Couple years of becoming serious about cooking and recipe development, I’ve only created 2-3 recipes that don’t include garlic. We love garlic in this house!
Smoked cheese? Yes, please! Looks like a simple, yet very delicious meal.
Amy (Savory Moments) recently posted..Spiced rhubarb cake
Oh, this sounds wonderful!
pam recently posted..The Fault in our Stars by John Green
Chicken cooked in this way becomes really very tasty and combined with pasta is a rich and complete dish. Great ^_^ Bye bye dear, have a good day
notedicioccolato recently posted..Rifatte senza glutine: un’amica ch(è) VALE !