Roman-Style Chicken

19 01 2013

“Pollo Romana” is a simple yet hearty Italian dish typically served family style. It’s easy to make and is low in calories! To round out the meal, serve with a crisp salad along side or over a bed of brown rice and spinach like I have pictured here.

Roman-Style Chicken

Roman-Style Chicken

The following serves 4 (compliments of Cuisine at Home):

  • 1 large red bell pepper
  • 2 oz prosciutto, diced
  • 2 Tbsp olive oil
  • 4 boneless, skinless chicken breasts seasoned with salt and pepper
  • 1 Tbsp minced garlic
  • 1/2 cup dry white wine
  • 1 can diced tomatoes in juice (14.5 oz)
  • 2 Tbsp capers
  • Salt and pepper flakes to taste
  • 1/4 cup chopped fresh parsley

Roast bell pepper over a gas flame or under a broiler until charred and blistered on all sides, 10-15 minutes. Transfer pepper to a bowl, cover with plastic wrap and steam 10 minutes. Peel, seed and slice bell pepper.

Saute prosciutto (you could also use bacon in its place) in oil in a saute pan over medium-high heat until crisp, 3-4 minutes. 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. Season sauce with salt and pepper flakes. Bring sauce to a simmer, return chicken to pan to heat through, 5 minutes.

Transfer chicken to a platter; pour sauce over chicken. Garnish chicken with prosciutto and parsley.




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