Roman Chicken
An easy and delicious dinner recipe that has so much flavor!
Servings 4 servings
Calories 427kcal
Ingredients
- 4 boneless chicken breasts
- salt & pepper to season the chicken breasts
- 1/4 cup olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 oz prosciutto chopped
- 1/2 teaspoon garlic minced
- 1 15 oz can diced tomatoes
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 2 tablespoons capers
- 1/4 cup fresh parsley chopped
Instructions
- Season the chicken with salt and pepper.
- In a large skillet over medium heat, add the olive oil. When the oil is shimmering add the chicken to the skillet. Cook until browned on both sides, remove from the pan and set aside.
- Add the peppers and prosciutto to the now empty skillet. Cook until browned and the prosciutto is crisp about 5 minutes. Add the garlic and cook 1 minute more.
- Add the diced tomatoes (with the juices), chicken broth, and the fresh herbs. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Return the chicken back to the skillet, bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook until the chicken is cooked through, about 15-20 minutes.
- Once cooked through, add the capers and parsley, stir to combine. Serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe adapted from Food Network.
Nutrition
Calories: 427kcal | Carbohydrates: 5g | Protein: 27g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 542mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1484IU | Vitamin C: 104mg | Calcium: 31mg | Iron: 2mg