Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

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.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

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

2-3 T. ribboned or chopped basil

instructions

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. 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!

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