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
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.