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Chicken Trombino Recipe

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This recipe for Chicken Trombino is from Cucina Garcia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6-8 oz. boneless, skinless chicken breasts
1 1/2 t. kosher salt
All-purpose flour, for dredging
2 T. extra-virgin olive oil
4 plum tomatoes from can, chopped
2 red peppers, roasted and sliced
1 t. dried oregano
1 c. grated fontina
2 T. unsalted butter
2 T. shredded fresh basil
Directions:
Directions:
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.
When the chicken is browned, pour the tomatoes, roasted peppers, oregano and remaining 1 teaspoon of 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 fontina and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through about 2 minutes more.
Serves 4
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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