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.
- 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
- 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.