Chicken Trombino

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 Trombino

Rating: 51

Prep Time: 20 minutes

Yield: 4-6 servings

Chicken Trombino

Chicken with smoked provolone cheese in a roasted red pepper and tomato sauce.

INGREDIENTS:

4 (6 to 8-ounce) boneless, skinless chicken breasts or 3-4 bone-in, skin-on chicken breasts
coarse salt
all-purpose flour, for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
6 plum tomatoes, seeded and diced
12-ounce jar fire-roasted red peppers, drained and sliced
1 teaspoon dried oregano, crushed between fingertips
4 thick slices smoked provolone cheese
2 tablespoons shredded fresh basil
pasta, for serving, optional

INSTRUCTIONS:

    For boneless breasts:
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately over pasta if desired.
  5. For bone-in breasts:
  6. 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.
  7. 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.
  8. 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:

http://www.cinnamonspiceandeverythingnice.com/chicken-trombino/

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