Roman-Style Chicken

Any new recipe I can use for chicken is always at the top of my "try-it" list. I have my classic "go-to" chicken recipes, but those get old after a while. Chicken is a staple on my shopping list -- its always in my fridge or freezer. And, because its pretty healthy (without the skin) and has some good protein and nutrients, its a great meat to have on hand since its so versatile.

This recipe also incorporates some vegetables into it. So make this with a nice salad or some pasta noodles on the side and you have a well-rounded nutritional meal!

• 4 skinless chicken breast halves, with ribs


• 1/2 tsp salt


• 1/2 tsp freshly ground black pepper


• 2 tbsp olive oil


• 1 red bell pepper, sliced


• 1 yellow or green bell pepper, sliced


• 3 oz prosciutto, chopped


• 2 cloves garlic, chopped


• 15 oz can diced tomatoes (if you are not into chunks, you can use crushed)


• 1/2 cup white wine


• 1 tsp thyme


• 1 tsp oregano


• 1/2 cup chicken stock


• 2 tbsp capers


• 1/4 cup chopped fresh flat-leaf parsley leaves

In a heavy, large skillet, heat the olive oil over medium heat. When oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Add the peppers and prosciutto and cook until the peppers have browned and the 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 chicken 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 to 30 minutes. Add the capers and the parsley. Stir to combine and serve.

Original recipe from Giada de Laurentiis