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.
- 6 skinless chicken breast halves
- 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
- Season the chicken with salt, pepper and garlic powder on both sides
- 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.
- 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.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, wine, and herbs, scraping 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.
- Right before serving add the capers and the parsley. Stir to combine and serve.