Ralph’s restaurant was opened in Philadelphia in 1900 by emigrants from Naples, and their descendents Jimmy and Eddie Rubino run the place today. They say this chicken dish has been on the menu as long as anyone can remember.
If you enjoy roasted red peppers, then you should give this a try. It is easy enough for a weeknight dinner, and for someone like me who needs to lighten it up after the holidays; a pretty healthy option while remaining luscious and filling. The fact that the recipe calls for peppers from a jar helps this to come together in under half an hour.
Four 6-8 ounce boneless, skinless chicken breasts
1 1/2 tsp. kosher salt, divided
Flour for dredging
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
4 plum tomatoes, seeded and diced
8-ounce jar roasted red peppers, drained and sliced
1 tsp. dried oregano
1 cup grated provola cheese (mozzarella works fine)
2 Tbs. shredded fresh basil
Cut each chicken breast on a bias (lengthwise) with a sharp chef’s knife , making two slices out of each breast. Season chicken all over with half teaspoon of salt. Spread the flour on a rimmed plate, then dredge chicken the the flour and tap off the 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 tsp. salt into the skillet, stirring a bit. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.
Sprinkle the dish with the grated cheese 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 to 6.
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