Roman-Style Chicken

Eek! It’s been too long since I’ve posted a recipe. I think I took a break from the kitchen after the holidays. Last week I was craving this great meal by Giada De Laurentiis, so I picked up my spoon got out my pan and made the delicious recipe!


2 – 4 skinless chicken breast halves
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons ground black pepper
1/4 cup olive oil
1 red bell pepper
1 yellow bell pepper
3 oz or 6 slices of prosciutto
2 garlic cloves
1 (15 oz) can diced tomatoes
1/2 cup white wine
2 tablespoon thyme*
2 teaspoon oregano*
2 tablespoon parsley*
1/2 cup chicken stock
2 tablespoons capers

* I used dried herbs when making the dish this time. If you use fresh then only use one tablespoon of thyme, 1 teaspoon oregano and 1/4 cup of fresh flat-leaf parsley leaves


1. Heat olive oil in large skillet over medium heat
2. Season chicken with salt and pepper and place in skillet; brown chicken on both sides and remove from pan


3. Chop bell peppers in long strips and place in skillet
4. Chop prosciutto and add to peppers in skillet; cook until peppers have browned & prosciutto is crisp {5 – 7 minutes}


5. Chop and add garlic to peppers & prosciutto; cook for 1 minute
6. Add tomatoes & wine to skillet
7. After a few minutes using a wooden spoon, scrap the browned bits off the bottom of the skillet
8. Return the chicken to the pan and add herbs and stock; bring mixture to a boil
9. Reduce heat and simmer covered until chicken is cooked through {20 – 30 minutes}


10. If you are serving immediately, add capers and fresh parsley if you used fresh herbs.

Recipe taken from The Food Network. For Giada’s original recipe click here!




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