I've gone on a food making spree making all sorts of dishes that sound appealing while skimming through the necessary ingredients. Thus here is another recipe blog calling for Roman-Style Chicken which I got off of Giada Laurentiis with slight modifications. Delicious!
4 skinless chicken
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 red bell pepper
1/2 yellow bell pepper
3 ounces prosciutto
2 cloves garlic, chopped
1 roma tomato
1/2 cup white wine (pinot grigio)
1/2 chicken stock
Dried thyme leaves
2 tablespoon capers
Chopped parsley leaves
Season chicken with salt & pepper working the ingredients into the chicken.
Heat oil in skillet and cook the chicken until browned on both sides.
Add the peppers, prosciutto and cook until tender.
Add garlic and cook for about 2 minutes.
Add tomatoes, wine, herb and cook until wine is slowly reduced.
Add the chicken back to the pan, add the chicken stock & simmer until chicken is completely cooked. Keep simmering the sauce until personal preference.
Add capers & parsley to topped dish.