Wednesday, September 4, 2013

Chicken Trombino

Chicken is simmered in a roasted red pepper tomato sauce and topped with perfectly melty provolone cheese. This delicious chicken just goes to show, that sometimes the simplest of ingredients can combine to  make the most delicious meals.  

Before cooking this dish, you need to roast a red bell pepper. Yes, you can buy them in a jar--but i like to use excess garden bells, so I roast my own. You can do this in a number of ways--just Google it!  I usually roast mine under the broiler or over a gas flame.  I simply cut the pepper flesh off of the core, place it on a cookie sheet, and broil it in my oven. ((don't use your Silpat like I did--high broiling temps reduce the durability of your Silpat)) Usually I will do like 3-5 minutes on low--to soften it a little--then I crank it up to high and let the skin get all black and burned.  After that, I let them cool until I can easily handle them, then peel off the burnt skin.  And that's all it takes! Alternatively, you can also roast them over the open flame of a gas stove.  Turn the burner on high, stab a fork in your pepper, and crisp the skin directly in the flame.

Chicken Trombino

1.5-2 lbs. chicken breast
1/3 c. flour
2-3 T. olive oil/butter

Either cut breasts into thin cutlets or pound until uniform in thickness.  Season with salt and pepper.  Dredge in flour. Fry until golden brown. Drain on paper towels. (the dredging is optional--this also turns out well without dredging in flour)

2 T. butter
1 t. minced garlic
1 roasted red pepper, diced (~1/2 c.)
5-6 plum or campari tomatoes, diced (or whatever garden excess tomatoes you might have)
1 t. dried oregano
1/4-1/2 c. red cooking wine
1 t. tomato paste
dash of Worcestershire sauce
4-5 slices or 1 c. grated provolone cheese
3-5 T. ribboned or chopped basil

Melt butter over medium heat.  Saute garlic until slightly golden.  Add red peppers and tomatoes. Stir until combined.  Once hot and starting to bubble, add in 1/4 c. of wine.  Allow sauce to simmer and wine to cook down.  Stir in tomato paste and oregano. Add another splash or two of wine.  Place chicken in sauce.  Cover each piece of chicken with provolone cheese.  Reduce heat to low and cover skillet.  Allow to simmer for about 15-20 minutes.  ((If you would like, you can even gently broil the cheese on top to golden brown goodness)) Top with fresh basil....the fresh basil is a MUST! 

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

Credit: Lidia's Italy

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1 comment:

  1. Leaving love for this one too. Hubby and I made this for dinner and served it atop a bed of spaghetti squash noodles. We just sauteed our chicken breasts in olive oil with salt and pepper--no dredging in flour.