Chicken Trombino Recipe

Name: Chicken Trombino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-to-8-ounce boneless, skinless chicken breasts; 1 1/2 teaspoons kosher salt; All-purpose flour, for dredging; 2 tablespoons unsalted butter; 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 shredded fresh basil

Servings: persons

1
Cut each chicken breast on a bias with a sharp chef s knife, making two slices out of each breast.
2
Season chicken all over with 1/2 teaspoon salt.
3
Spread the flour on a rimmed plate, then dredge chicken in flour and tap off excess.
4
Melt the butter and the olive oil in a large skillet over medium heat.
5
When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes.
6
Flip the pieces, and brown the other side, about 2 minutes more.
7
When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into the skillet.
8
Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.
9
Sprinkle the dish with the provola and shredded basil.
10
Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Four 6-to-8-ounce boneless, skinless chicken breasts, 1 1/2 teaspoons kosher salt, All-purpose flour, for dredging, 2 tablespoons unsalted butter, and more.

Yes, Chicken Trombino falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Trombino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions