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postheadericon Roman Chicken Meal

5.00 avg. rating (91% score) - 2 votes

Roman Chicken Meal is an easy recipe that takes only (1) hour total time from start to finish. (This recipe also contains directions for making one day ahead of time). Ingredients include: Chicken breasts, chicken thighs, prosciutto, bell peppers, garlic, tomatoes and capers. It is well seasoned with salt, pepper, thyme and oregano. Serving Suggestion: Serve over hot cooked rice if desired This is also a low calories, low fat, low saturated fat, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (6 SmartPoints), (7 PointsPlus) recipe. Makes: (6) servings. Roman Chicken Meal will be loved by all of your family, friends and guests.

roman-chicken-meal

Prep Time: 20 Minutes
Cooking Time: 40 Minutes.

INGREDIENTS:

2 skinless chicken thighs with bones
4 bone-in chicken breast halves
1/2 teaspoon salt + 1 tsp
1/2 tsp freshly ground black pepper + 1 tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
(3 oz) prosciutto, chopped
2 garlic cloves, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine
1 Tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves
Hot cooked rice, optional


DIRECTIONS:

1. Season the chicken with the 1/2 salt and 1/2 tsp black 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.

2. Keeping the same pan over medium heat, add the peppers and prosciutto. Cook until peppers have browned and prosciutto is crisp, about 5 minutes. Add in 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 chicken is cooked through, about 20 to 30 minutes.

3. 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. Suggestion: Serve over hot cooked rice if desired.

Yield: 6 servings.
Serving Size: 1/6 of recipe.

Weight Watchers (6 SmartPoints), (7 PointsPlus)
Carb Choices: 1/2

NUTRITIONAL INFORMATION:
Calories: 266, Total Fat: 13g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 1307mg, Sugars: 4g, Carbohydrates: 8g, Fiber: 1.5g, Protein: 28g

Original recipe and image from: Food Network. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe.html

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