Best Chicken Trombino Recipes

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



Lidia's Italy Recipes: Chicken Trombino Recipe - (3.5/5) image

Provided by á-47111

Number Of Ingredients 10

4 6-8 ounce chicken breasts, skinless, boneless
1 1/2 teaspoon kosher salt
All-purpose for dredging
2 tablespoons extra virgin olive oil
4 plum tomatoes, seeded and diced
8 ounce jar roasted red peppers, drained and sliced
1 teaspoon oregano
1 cup provola cheese, shredded
2 tabelspoons unsalted butter
2 tablespoons fresh basil, shredded

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



Chicken Trombino image

Ralph's claims to be the oldest Italian restaurant in Philadelphia, and it is still run by the original family. It was opened in 1900 by Francesco and Catherine Dispigno, emigrants from Naples, who named the restaurant after their son Ralph. A host of celebrities have eaten at Ralph's, and while we were eating there, a nearby couple told us they travel an hour each way once a month to come and eat there. The original mosaic-tile floor is beautiful, and eating in the upstairs room transports you back to the 1920s. Now Jimmy and Eddie Rubino, still part of the family, run the restaurant, and this chicken dish has been on the menu as long as they can remember.

Yield serves 4 to 6

Number Of Ingredients 10

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

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.

CHICKEN TROMBINO



Chicken Trombino image

How to make Chicken Trombino

Provided by @MakeItYours

Number Of Ingredients 10

4 6 to 8-ounce boneless, skinless chicken breasts
1½ teaspoons kosher salt
All-purpose flour, for dredging
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 unsalted butter
2 tablespoons shredded fresh basil

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.

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