food & friends. [roman-style chicken w. bell peppers, prosciutto & capers]

Hosting dinner parties is one of my all-time favorite things to do, particularly because they offer something to look forward to during slow work weeks. I invited a few close friends over a couple of nights ago for dinner, as some of them had yet to see my new apartment.

I made Giada’s healthy roman-style chicken recipe with red and yellow peppers, prosciutto and capers. My brother used to make this dish for my family and I remember absolutely loving the complexity of flavors. I knew my friends would enjoy the meal as well–and enjoy they did.

roman-style chicken w. bell peppers, prosciutto & capers

Ingredients

8 boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, as needed
2 red bell peppers, sliced
2 yellow peppers, sliced
3 oz. prosciutto, sliced
3 cloves garlic, chopped
1 (28 oz.) can diced tomatoes
1 cup, plus 2 tbsp. white wine
½ tbsp. dried thyme
1 cup homemade chicken broth
Capers, drained, as needed
Chopped fresh parsley (or dried), for garnish

Instructions

Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. 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. 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 15 to 20 minutes.
If serving immediately, plate the chicken over a bed of brown rice or whole grain penne pasta and top with capers and parsley.