Roman style Chicken
Lori Modafferi
ingredients
- 4 skinless check breast halves with ribs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 ounces prosciutto chopped
- 2 cloves garlic chopped
- 1 15 ounce can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 tsp fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
directions
- 1
Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the pppers and prosciutto and cook until the peppers have browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chiken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 - 30 minutes.
- 2
If serving immediately, add the capers and parsely. Stir to combine.
Source: Giada
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