Provoleta with Grilled Chicken and Salad

Ingredients

Quantities are for one portion.

• 1 tspdried oregano
• 1 tspchili flakes
• 150 gchicken breast
• 20 mlolive oil
• 100 gprovolone cheese, thick slice
• salt and pepper to taste
• 1onion, finely sliced
• 15 mlred wine vinegar
• 1tomato, sliced

Method

1. Season the chicken breast on both sides with salt and pepper.
2. Heat a grill or heavy pan over high heat. Cook the chicken until deeply branded with grill marks and fully cooked through. Set aside to rest.
3. Dust the provolone cheese slice heavily with the oregano and chili flakes.
4. Place the cheese into a roaring hot cast-iron skillet and cook until the bottom is a deep crusty brown and the center is entirely melted.
5. Toss the sliced tomato and onion with the olive oil, red wine vinegar, salt, and pepper to build the salad.
6. Slice the rested chicken.
7. Serve the bubbling hot provoleta immediately alongside the grilled chicken and the crisp salad.