Recipe Of The For Monday 8/30/10-Roman Chicken

• 4 boneless, skinless chicken breast halves
• 1/2 t salt, plus 1 t
• 1/2 t freshly ground black pepper, plus 1 t
• 1/4 c olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 oz prosciutto, chopped
• 2 t jarred minced garlic with red pepper
• 1 can Delmonte Zesty Jalapeno diced tomatoes
• Juice from 1/2 lemon
• 1/2 c+ chicken broth
• 1 T fresh thyme leaves, chopped
• 1/4 c chopped fresh flat-leaf parsley leaves
• 2 T capers

Season the chicken with 1/2 t salt and 1/2 t pepper.

Heat olive oil over med heat.

When oil is hot, brown chicken on both sides.

Remove chicken from pan and set aside.

Still over med heat, add peppers and prosciutto to same pan until peppers have browned and prosciutto is crisp, about 5".

Add the lemon juice and garlic and cook for 1".

Add the tomatoes, herbs and, if not enough liquid from the tomatoes, a splash of broth to deglaze the pan.

Return chicken to pan; add 1/2 c stock and bring to a boil.

Reduce heat and simmer, covered, until chicken is cooked through, 20-30".

Add in the capers and parsley during the last few minutes, reserving a little fresh parsley for garnish.

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