Saturday, June 30, 2012

Roman-Style Chicken

We found and made this chicken on a whim but it was delicious and we will definitely be making it again. Serve alone or with rice or noodles, this recipe is flexible and flavorful.

For four servings:

4 skinless, boneless chicken breasts
3 ounces prosciutto
2 bell peppers, sliced (we used a frozen mix)
2 cloves garlic, chppped
1 can diced tomatoes
1/2 cup white wine
1/2 cup chicken broth
1 Tbs thyme
1 Tbs oregano
1 Tbs parsley
2 Tbs olive oil
1 1/2 tsp salt
1 1/2 tsp pepper

Heat the olive oil in a pan over medium heat (you can use more oil if needed, we were trying to keep the calories down). Season the chicken with part of the salt and pepper (about 1/2 tsp of each).


Brown the chicken on both sides, remove and set aside. 


Keep the same pan heated and added the bell pepper and prosciutto (sliced into small pieces) and cook until the peppers have browned and the prosciutto is crisp This will take about 5 minutes. Add the garlic and cook for a minute or two.

Then add the tomatoes, wine and herbs (fresh is best but we used dried herbs and it was still great). Return the chicken to the pan, add the chicken broth and bring everything to a boil.

Reduce the heat, cover, and simmer for 20 to 25 minutes, or until the chicken is cooked through.

Serve alone or over rice or noodles.

We used the rice to soak up the extra broth and it was a full meal on its own.

This recipe was adapted from Giada De Laurentiis

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