Friday, November 20, 2020

Roman-Style Chicken

Today I was looking for a recipe that Chris had posted on my Facebook page. Of course, I could not find it so I checked his page to see if it was on there. It was not but I did find this recipe.  Roman-Style Chicken from Giada De Laurentiis.

I made a couple of changes. No garlic was used, I used crushed tomatoes and did not add the chicken broth. Rave reviews were received!!

My version of Roman-Style Chicken


2 skinless chicken breast halves, with ribs

1/4 teaspoon salt, plus 1 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1 teaspoon

2 tbsp olive oil

1 red bell pepper, sliced

1 1/2 ounces prosciutto, chopped

2 cups crushed tomatoes

1/4 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1 tablespoon capers

2 tbsp cup chopped fresh flat-leaf parsley leaves

Season the chicken with salt and pepper. In a heavy, 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 peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. 

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 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. 

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