I had this dish at Roberto’s on Arthur Avenue in the Bronx. The smokiness of the provola is the defining element that graces the dish.

　　

Ingredients

serves 6

　　Six 6-to-8-ounce boneless, skinless chicken breasts

　　1 teaspoon kosher salt

　　All-purpose flour, for dredging

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons unsalted butter

　　10 large fresh basil leaves

　　6 thin slices prosciutto (about 2 ounces total)

　　1/2 cup dry Marsala

　　1/2 cup dry white wine

　　1/2 cup chicken stock (see page 40)

　　8 ounces smoked provola, sliced

　　

Step 1

Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.

　　

Step 2

Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the chicken to the pan, and brown each side for about 2 minutes.

　　

Step 3

Once it is browned, top each breast with a basil leaf and a slice of prosciutto. Increase the heat to medium-high. Push aside the chicken to make a dry clear spot in the center of the pan, and pour in the Marsala and white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about 2 minutes. Add the chicken stock, cover, and simmer to blend the flavors, about 3 minutes.

　　

Step 4

Uncover, top the chicken evenly with the smoked provola and cover. Adjust the heat to a simmer, cooking about 5 minutes to melt the cheese, then uncover. Bring to a boil, and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8 to 10 minutes more.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.