Roman Style Chicken

This recipe comes from Giada de Laurentiis via I followed the directions faithfully with just a couple of tweaks along the way. No major changes to speak of, though, so be sure to check out the link for specifics.

First, I only used 3 large chicken breasts as opposed to 4 breasts and 2 thighs, mainly because Husband and I can only put away so much chicken. The other consideration was that we like a lot of the other “stuff” on our chicken and by including fewer pieces, each serving has more peppers and prosciutto.

So the first thing to do is brown the chicken on both sides in a little olive oil. Don’t forget the salt and pepper.


Set the browned chicken off to the side, then add sliced red and yellow peppers and diced prosciutto to the pan. Let everything sizzle for about five minutes.  Add garlic, tomatoes, wine, and herbs.


Return the chicken to the pan laying each piece on top of the peppers mixture, then add about 1/2 cup chicken stock. Cover, reduce the heat, and simmer for 30-35 minutes.


The recipe called for capers right before serving, but alas…there were none in the house. I contemplated black olives, but decided against them at the last minute. However, I do think they would add some amazing depth to this dish. Let us know if you try them!

As usual, we served ours over basmati rice. It was DELICIOUS!

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