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Roman-Style Chicken

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Ingredients

Adjust Servings:
4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 15 ounce can diced tomatoes

Nutritional information

240.8
Calories
109 g
Calories From Fat
12.2 g
Total Fat
1.9 g
Saturated Fat
62.3 mg
Cholesterol
418.2 mg
Sodium
8.2 g
Carbs
2 g
Dietary Fiber
3.3 g
Sugars
21.3 g
Protein
270 g
Serving Size

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Roman-Style Chicken

Features:
    Cuisine:

    Tomatoes came from the new world. How can a "Roman" style recipe possibly have tomatoes in it!?!?!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roman-Style Chicken, From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well., Tomatoes came from the new world. How can a “Roman” style recipe possibly have tomatoes in it!?!?!, used olives and bacon instead of capers and prosciutto, served with mashed potatoes. This recipe is simply genial: easy, relatively quick to cook and absolutely delicious.


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

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    Stephen Anderson

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