A Taste of Ancient Rome: Savory Roman-Style Chicken Recipe for Dinner

This recipe is awesome! We've made this dish for cookouts, baby showers, and even barbecues! This recipe is packed with delicious juicy and fresh bell peppers, crispy prosciutto, and extremely soft chicken full of protein. Below are some of the compliments I've gotten from people!

"How did you get the chicken breasts so soft?!"

"This is the softest chicken I've ever tasted! What did you cook it with?"

When it comes to delicious and wholesome dishes, Giada De Laurentiis is a name that needs no introduction. Her recipes are not only delightful but also a source of inspiration for many home cooks. Feel free to check out her youtube video on this dish here https://www.youtube.com/watch?v=K3R3FmSYQpI! Today, we'd like to share our take on Giada's Roman-Style Chicken recipe, which we've tweaked to suit our personal tastes. While staying true to the heart of her recipe, We've added a few personal touches that elevate this dish to a whole new level of flavor. So, let's dive into this culinary journey together and savor the Mediterranean goodness! And remember, the the kitchen is your studio – do it your way!

Roman-Style Chicken

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Ingredients:

• 4 skinless chicken breast halves

• 2 jumbo chicken thighs (bone in)

• 1.5 teaspoons of salt

• 1/4 cup olive oil

• 2 red bell pepper, julienne sliced

• 2 yellow bell pepper, julienne sliced

• 3 ounces prosciutto, chopped

• 2 cloves garlic, chopped

• 1 (15-ounce) can of diced tomatoes

• 1/2 cup white wine

• 1 tablespoon fresh thyme leaves (thyme seasoning also works!)

• 1 teaspoon fresh oregano leaves (oregano seasoning also works!)

• 1/2 cup chicken broth

• 2 tablespoons of capers (can be substituted with lentils)

• 1/4 cup chopped fresh flat-leaf parsley leaves

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Directions:

1. Generously season the chicken with salt and pepper. In a large skillet, heat the olive oil on medium-high heat. When the olive oil is hot, cook the chicken until browned, on both sides. Remove the chicken from the pan and set aside.

2. Using the same pan over medium heat, add the julienne sliced peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp (this should take about 5 minutes). Add the minced garlic and cook for 1 additional 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 broth, and bring the mixture to a boil. Reduce the heat and cover for an hour and a half.

3. Once an hour and a half is up, add the capers and parsley and stir for 2-4 minutes to combine and then voila! It's time to eat!

Enjoy the dish and let us know what you think!