Chicken Trombino Food

CHICKEN TROMBINO

Steps:

• Cut each chicken breast on a bias with a sharp chef's knife, making two slices out of each breast. Season chicken 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 melts, 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.
• Begin to dice your tomatoes and red bell peppers.
• 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.
• Serve asparagus and/or pasta. Oh! And don't forget to have a glass of your favorite wine!

LIDIA'S ITALY RECIPES: CHICKEN TROMBINO RECIPE - (3.5/5)

Steps:

• 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.

CHICKEN TROMBINO

Steps:

• 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 the flour on a rimmed plate, then dredge chicken in flour and tap off excess.
• Melt the butter and the olive 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 the 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.