Chicken Trombino
INGREDIENTS
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4 6 to 8-ounce boneless, skinless chicken breasts
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1½ teaspoons kosher salt
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All-purpose flour, for dredging
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2 tablespoons extra-virgin olive oil
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4 plum tomatoes, seeded and diced
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8-ounce jar roasted red peppers, drained and sliced
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1 teaspoon dried oregano
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1 cup grated provola
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2 tablespoons unsalted butter
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2 tablespoons shredded fresh basil
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