Pollo alla Romana – Roman-Style Chicken

Pollo alla Romana

Ingredients:
6-8 fillets of Chicken Breasts, thin sliced, boneless, skinless
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Red Bell Pepper, chopped
6 slices Prosciutto, chopped
2 Plum Tomatoes, diced
1 head of Roasted Garlic
1/2 cup Pinot Grigio
1 cup Chicken Stock
2 Tbsp fresh Basil
1 Tbsp fresh Oregano
1 Tbsp fresh Thyme
1 tsp Crushed Red Pepper (optional)
2 Tbsp fresh Flat-Leaf Parsley
1 Tbsp Capers
1 Tbsp Olive Oil
Romano Cheese, grated

Directions:

  • Do all necessary roasting ahead of time.
  • In a large skillet, brown the Chicken Fillets in the Olive Oil.
  • Remove the Fillets to the side.
  • Add the Peppers and Prosciutto, and cook until the Prosciutto starts to crisp, about 4 minutes.
  • Squeeze the Garlic into a Mortar and Pestle, and grind.
  • Add Garlic, Tomatoes, Chicken Stock, Wine, Basil, Oregano, Thyme, and Crushed Red Pepper Flakes to the skillet.
  • Heat for 10 minutes, and then add the Chicken Fillets back to the skillet.
  • Cover and cook for 20 minutes.
  • Just before serving, stir in the Capers and Parsley.
  • Garnish with grated Romano Cheese.

Serves 3-4 people (portion 2 fillets per person)

NOTES: So it was a long weekend, and my partner volunteered to cook. He loves chicken, so he started looking online for a chicken recipe. I should mention he is not a good cook–toast and oatmeal he does well, but not much more than that. So he found a recipe for Roman-Style Chicken by Giada DiLaurentis. I had a feeling he would not end up cooking, and by the time we got back from the store, it dawned on him how much work would be involved. So it was saved for another night. I don’t like to do other people’s recipes, so I compare them to similar recipes and then make my own version with my own variations. This is my version of Roman-Style Chicken that resulted from my research and comparisons. I decided to add some different herbage, deepen the flavors with roasted peppers and garlic, as well as adding Romano cheese over the top. This is a light summery Italian meal, and it does not need a side of pasta!

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