- 1 tablespoon extra-virgin olive oil
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 1/4 cup all-purpose flour
- salt and ground black pepper to taste
- 2 large skinless, boneless chicken breast halves, pounded thin
- 1/2 lime, juiced
- 4 roma (plum) tomatoes, diced
- 1 pinch dried oregano
- 2 tablespoons water (optional)
- 4 slices provolone cheese
- Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender, 5 to 10 minutes.
- Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat.
- Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.
- Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.