Pollo alla Romana (Roman style chicken)
We made this high protein, low calorie dish last night and the whole family loved it!
3 chicken breasts, halved (thighs and wings can also be used)
¼ pound of prosciutto
1 TBS of fresh Thyme
1 TBS of fresh Oregano (chopped)
1 TBS of fresh Parsley, chopped
¼ TSP of salt
¼ TSP of pepper
3 diced tomatoes
2 garlic cloves chopped
¼ cup of extra virgin olive oil
1 red and 1 yellow pepper, sliced
½ cup dry white wine
1 TBS of balsamic capers
½ cup of chicken stock
Warm the olive oil over medium heat in a large skillet. Season the chicken with salt and pepper then brown. Remove from the pan and set aside. Slice the peppers and chop the prosciutto and sauté them in the pan using the same oil for about 5 minutes. Peppers should start to soften and brown and the prosciutto should start to crisp. Add the chopped garlic and allow it to cook for about 1 minute. Add the tomatoes, wine and herbs and stir. Reintroduce the chicken and pour in the chicken stock. Bring the mixture to a boil. Reduce heat and simmer for roughly 30 minutes (chicken should be thoroughly cooked and tender).
When ready, add the chopped parsley and capers and serve. Both of these are optional, but they give a slight tang to the dish. We paired this with some whole wheat pasta and it was fantastic.