Sunday, January 22, 2012

Healthy Eating Saturday Night

Roman Style Chicken by Giada

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 3 ounces prosciutto, chopped

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon fresh oregano leaves

  • 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.
    1/4 cup olive oil

    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.

  • 1 (15-ounce) can diced tomatoes

  • 1/2 cup white wine

  • Return the chicken to the pan, add the stock, and bring the mixture to a boil.
    1/2 cup chicken stock

     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.
    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
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