Roman-Style Chicken

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Roman-Style Chicken

Prep 20 min. Total 1 hour

Yield: 6 servings


  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 tsp salt 
  • 1/2 teaspoon freshly ground black 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 or chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon 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 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. 

If serving immediately, add the capers and the parsley. Stir to combine and serve

Serve with whole wheat noodle or brown rice and a salad 

Nutritional Analysis per serving

Calories 266 calories                  Protein 28 grams

Total Fat 13 grams                      Sugar 4 grams

Saturated Fat 2 grams

Cholesterol 76 milligrams

Carbohydrates 8 grams

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