Roman-style Chicken with Potatoes and Onions
This is one of my favorite chicken recipes that I got from Giada De Laurentiis, but I changed a bit. It is very simple to make and tastes incredible. The best part about it is that the leftovers, in my opinion, taste better for days to come.
Enjoy!
INGREDIENTS:
4-6 boneless chicken breasts
1/2 teaspoon salt (plus 1 tsp)
1/2 teaspoon pepper (plus 1 tsp)
1/4 cup olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
3 ounces prosciutto (choppped, * This is equivalent to a 1/4 of a pound- You can get this in slices at your butcher or deli)
2 garlic cloves (chopped)
1 15-ounce can diced tomatoes (14.8 ounces if just fine)
1/2 cup white wine (of your choice)
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup freshly chopped parsley (optional)
Making sure the chicken is completely defrosted, lightly season each breast with a 1/2 teaspoon of salt and a 1/2 teaspoon of pepper. Heat 1/4 cup olive oil in a large deep skillet over medium heat. Brown the chicken on each side; about 4 minutes per side. (Don't worry about it being cooked all the way through quite yet, just brown the sides. Remove the breasts and set aside.
Keeping the same skillet over large heat, add peppers and prosciutto and cook until crisp and brown; about five minutes. Add the garlic and cook for about 1 minute. Add the tomatoes, wine, and herbs (thyme and oregano) and scrape the brown bits off the bottom of the skillet with a wooden spoon, mixing everything together. Return the chicken to the skillet and add the chicken stock, turning the heat up to high, bringing the mixture to a boil.
Reduce the heat to a simmer (medium-low to low) and cover, letting the chicken cook thoroughly for about 30 minutes. Add the capers the last five minutes, and when ready to serve, add parsley and slices of french bread. (optional)
SERVES 6; 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
Potatoes and Onions
INGREDIENTS:
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately.
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