Yesterday I was in a mediterranean mood so I decided to make some roman chicken and it turned out favoloso! The crispy proscuitto and sauteed peppers and garlic are enough to make anyone’s mouth water. Give it a try!
4 large skinless chicken breasts
1/2 tsp salt plus 1 tsp
1/2 tsp freshly ground pepper plus 1 tsp
1/4 c olive oil
1 red bell pepper sliced
1 yellow bell pepper sliced
3 oz prosciutto chopped
2 cloves of garlic chopped
15 oz can diced tomatoes with basil, garlic and oregano
1/2 c white wine
1 T fresh thyme leaves
1/2 tsp dried oregano
1/2 c chicken stock
2 T capers
1/4 c flat-leaf parsley chopped
Season chicken with 1/2 tsp each of salt and pepper. Heat olive oil in large heavy skillet over medium heat. Once oil has gotten hot cook chicken until browned on both sides. Remove chicken from the pan and set aside. Add peppers and prosciutto and cook until prosciutto is crispy. Add garlic and cook for 1 minute. Add your tomatoes, wine and herbs scraping up the bits in the bottom of the pan. Return the chicken to the pan and add your stock. Bring to a boil and reduce heat to low and simmer for 20-30 minutes until chicken is cooked through. Add capers and parsley and serve immediately.
I served this dish over some fluffy white rice and then some vegetables. You could also pair it nicely with a yummy salad.