Roman Chicken

It's June in Minnesota - unpredictable. 
Yesterday I spent the day in Northfield at a soccer jamboree where it was 65 degrees and windy.  I sat there in my portable chair bundled in a polar fleece blanket to stay warm; today it is in the 80s' and humid, it makes it hard to plan.  One of my son's teammates has a dad who had neck surgery a few days ago and I thought it would be a kindly gesture to make a meal for the family, one less thing for another busy mom to worry about.  This is how I was raised.  As I told C upon delivery, I was raised to make Matzo Ball soup for illness and a full meal for the more major ailments in life.  While I pondered what to make for people I have never broken bread with before, I found the warm weather making it more difficult. Winter is easy, any comfort food is a welcoming dish when it's 10 degrees out. Summertime with the warmer temps made it harder for me, meals aren't really make ahead friendly.  I landed on Roman Chicken with a side of asparagus and a crusty ciabatta to soak up the sauce.  I hope they enjoyed it. In addition to her husband who is a weight lifter and I assume a hearty eater, she has two growing boys and I know how they can eat....it's ridiculous. 

Before I packed it up I had to make sure it tasted good, I thought delicious.  I will be making this again.

Roman Chicken 

Ingredients

• 6 skinless chicken breast halves
• salt
• Pepper
• Garlic Powder
• Olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 Orange bell pepper
• 3 ounces prosciutto, chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes (I like Muir Glen diced - organic)
• 1/2 cup white wine
• 1/2 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 1 tablespoons capers
• 1/4 cup fresh flat-leaf parsley leaves, chopped

Directions

1. Season the chicken with salt, pepper and garlic powder on both sides
2. In a skillet on medium heat, add a tsp or two of olive oil. Once hot, brown the chicken on both side, I do this in batches, three pieces at a time.  Set aside.
3. Using the same pan, add the peppers and prosciutto and cook until the peppers are wilted and the prosciutto is crisp, about 8-10 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes, wine, and herbs, scraping the browned bits off the bottom of the pan.
6. 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.
7. Right before serving add the capers and the parsley. Stir to combine and serve.