Roman Chicken by Betsy Morris

This is a great recipe from Giada De Laurentiis. I like to make it
when we have house guests because it is hard to mess up and seems a little fancy.
It is great made the day before, and then just add the capers and parsley where
you reheat. Don't be afraid of the prosciutto (salt-cured Italian ham)- it really makes this dish. It's usually with the imported cheeses in the deli of most grocery stores, I've found it at Wal-Mart. You can substitute bacon though =) I usually serve with pasta or roasted potatoes.
Roman-Style Chicken


Ingredients


6 skinless chicken breasts (recipe calls for bone-in, which
end up super moist... I usually use boneless for convenience)


1/2 teaspoon salt, plus 1 teaspoon


1/2 teaspoon freshly ground black pepper, plus 1 teaspoon


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


1 tablespoon fresh thyme leaves


1 teaspoon fresh oregano leaves


1/2 cup chicken stock (I usually add more to have extra sauce)


2 tablespoons capers


1/4 cup chopped fresh flat-leaf parsley leaves


Directions


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 minutes.


If serving immediately, add the capers and the parsley. Stir
to combine and serve. If making ahead of time, transfer the chicken and sauce
to a storage container, cool, and refrigerate. The next day, reheat the chicken
to a simmer over medium heat. Stir in the capers and the parsley and serve.