Saturday, January 5, 2013

Roman Chicken...



Last night for dinner I was looking for lower calorie dinners to make and thought that I would try Giada DeLaurentiis' Roman Chicken dish.  I changed it around just a little by using thighs because I think they have greater flavor especially when you are dieting.  The recipe is like a chicken stew and the recipe was very easy to follow.  I thought that the prosciutto added a great depth of flavor and my family loved it.  I will make it again, but I think next time I will try a chicken breast in there for me. It was delizioso!!!  

Roman-Style Chicken
Recipe courtesy Giada De Laurentiis
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
40 min
Level:
Easy
Serves:
6 servings

Ingredients
·        4 skinless chicken breast halves, with ribs
·        2 skinless chicken thighs, with bones
·        1/2 teaspoon salt, plus 1 teaspoon
·        1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
·        1/4 cup olive oil
·        1 red bell pepper, sliced
·        1 yellow bell pepper, sliced
·        3 ounces prosciutto, chopped
·        2 cloves garlic, chopped
·        1 (15-ounce) can diced tomatoes
·        1/2 cup white wine
·        1 tablespoon fresh thyme leaves
·        1 teaspoon fresh oregano leaves
·        1/2 cup chicken stock
·        2 tablespoons capers
·        1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape 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.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Ciao everyone and I hope you have a simply Heavenly Day!!! 

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