Chicken Trombino Lidia\'s Italy

Lidia, Italy
Chicken Trombino
Pollo alla Trombino cookbook: Lidia\'s Italy in America
main ingredients: chicken  recipe user comments (2) serves: 4 to 6 

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, seeded and diced
8-ounce jar roasted red peppers, drained and sliced
1 teaspoon dried oregano
1 cup grated provola
2 tablespoons unsalted butter
2 tablespoons shredded fresh basil

 Cut each chicken breast on a bias with a sharp chef’s knife, making
two slices out of each breast. Season chicken all over 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 is melted, 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. 

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.