Roman-Style Chicken

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

Yield :

  • 6 servings
  • Smartpoints : 6

Ingredients :

  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 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
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Add Checked Items To Grocery List

Preparation :

  • 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 to 30 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.

Nutritional Info :

  • Smartpoints 6
  • Calories 266
  • Total Fat 13 g
  • Saturated Fat 2 g
  • Protein 28 g
  • Total Carbohydrates 8 g
  • Sugar 4 g
  • Fiber 1.5 g

You May Like:  Chickpea Curry with Cauliflower Rice