I’m wasn’t really sure what “Roman Style” means when we’re talking about chicken.  Are the chickens carrying daggers and wearing togas?  Raised in large amphitheaters with lots of columns?  A quick google search reveals that “Saltimbocca”  is a traditional roman meal and this recipe has many of the same ingredients.  I probably never heard of saltimbocca before because I don’t like capers…well didn’t like capers is more accurate.  Olives have grown on me so I gave capers another try and this ended up being a pretty tasty meal with a good flavor to the sauce.  We both thought it was even better after sitting in the juices overnight as well.  A caper is a berry off of the caper bush.  Once they  are ripe, they are usually pickled.  Capers have a strong olive-like flavor and it is very common to Italian or Sicilian cooking.  This recipe is easy to make and it only takes about an hour or so to get it on the table, another nice thing about this dish is how colorful it is!  Let’s get to it!

The Mess of Ingredients:

  • 4 skinless chicken breasts
  • 2 skinless chicken thighs – bone in
  • 1/2 tsp kosher salt + 1 tsp more
  • 1/2 tsp ground black pepper + 1 tsp more
  • 1/4 cup olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 oz prosciutto chopped
  • 2-4 cloves garlic chopped
  •  15 oz can diced tomatoes
  • 1/2 cup white wine
  • 1 TBS fresh thyme
  • 1 tsp fresh oregano
  • 1/2 cup chicken stock
  • 2 TBS capers
  • 1/4 cup chopped fresh parsley

Season the chicken with the 1/2 tsp portions of salt and pepper.  In a large pan, heat up the olive oil on medium, when hot, add the chicken until browned on both sides (about 5 minutes each side).  Remove the chicken from the pan and set aside for right now, don’t worry if they’re not done!  Now, in the same pan (yay for one-pan meals!) add the peppers and prosciutto.  Cook until the peppers are browning and the prosciutto is crisping – about 5 minutes.  Mine did not get crisp but I don’t think it mattered.  Add the garlic and cook another minute.  Now, add the tomatoes, wine and herbs stirring and scraping any stuck on browning from the bottom of the pan.   Put the chicken back in, add  the chicken stock and bring it to a boil.  Reduce the heat to low, cover and simmer until the chicken is  done – about 25 minutes or so.  Add the capers and parsley, stir to combine.  Food Network says to not add the capers and parsley if not serving immediately but I think that is only for a visual reason, I added mine in knowing full well there would be leftovers!  Pretty much on the Dukan Diet, I think the wine is negligible and I’m feeling safe to eat it on Phase 2 or higher.  Enjoy!

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