Roman-Style Chicken

2 ratings

prep time:: 5 Minutes
cook time:: 35 to 45 Minutes
total time:: 50 Minutes

Makes 6 servings

A great medley of colors and so many wonderful flavors! Even Mom who isn’t the biggest fan of peppers LOVES this recipe!

ingredients

4 Skinless Chicken Breast Halves
2 Skinless Chicken Thighs
1 1/2 t Salt (divided)
1 1/2 t Pepper (divided)
1/4 C Olive Oil
1 Red Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
3 oz Prosciutto (chopped)
2 Cloves Garlic (chopped)
15 oz Can Diced Tomatoes
1/2 C White Wine
1 t Dried Thyme
1 t Dried Oregano
1/2 C Chicken Broth
2 T Capers
1/4 C Flat-Leaf Parsley (chopped)

directions

Season chicken pieces with 1/2 t salt & 1/2 t pepper. In a heavy, large skillet heat the olive oil over medium heat. When oil is hot, cook the chicken until brown on both sides. Remove from the pan and set aside - keep warm. Using the same pan, over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add tomatoes, wine and herbs. Using a wooden spoon, scrape browned bits off the bottom of the pan. Return the chicken to the pan, add chicken broth and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through, about 20 - 30 minutes. Add capers and parsley, stir to combine and serve.