Chicken Trombino

Name: Chicken Trombino
Yield: serves 4 to 6
Ingredients: 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

December 14, 2011

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.

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