Roman Style Chicken

By [e-mail]

Ingredients

• 1 large roasted red pepper
• 2 oz. prosciutto, diced
• 2 tbsp. olive oil
• 4 boneless, skinless chicken breasts, seasoned with salt & pepper (5-6 oz. each)
• 1 tbsp. minced garlic
• 1/2 cup dry white wine
• 1 can diced tomatoes in juice (14.5 oz.)
• 2 tbsp capers
• salt
• red pepper flakes to taste
• 1/4 chopped fresh parsley

Preparation

Step 1

Slice roasted pepper.

Saute prosciutto in oil in a saute pan over medium high heat until crisp (3-4 mins.); transfer to a paper towel lined plate.

Add chicken to pan and saute until browned and cooked through, 5 minutes per side; transfer to a separate plate. Add garlic to pan and cook until fragrant, 30 seconds.

Deglaze pan with wine and reduce until nearly evaporated. Stir in tomatoes, capers and bell pepper and season sauce with salt and pepper flakes. Bring sauce to a simmer; return chicken to pan to heat through, 2-3 minutes. Transfer chicken to a platter; pour sauce over chicken.

Garnish with prosciutto and parsley.