Tuesday, September 4, 2007

Recipe for Greatgram's this week

This is the recipe for Great grandma's this week. I tried it out at the end of last week using some changes. I used Chicken cutlets, dried herbs (didn't have fresh ones), and turkey bacon instead of prosciutto---but it was very good! This week we will serve it with rice, roasted vegtables (eggplant, summer and yellow squash, onion, garlic, peppers, with olive oil and oregano), and for dessert Mississippi Mud pie.

Roman-style Chicken
Recipe courtesy Giada De Laurentiis
See this recipe on air Tuesday Oct. 09 at 4:30 PM ET/PT.

4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

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.

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. Return the chicken to the pan, add the stock, and bring the mixture to a boil. 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.

Recipe SummaryDifficulty: Easy Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings
User Rating:
Episode#: EI0816Copyright © 2006 Television Food Network, G.P., All Rights Reserved


  1. Oh! This sounds and looks delicious!

  2. It was great and full of flavor--also a great left over dish---you can cook the day before and only takes minutes to heat on top of the stove. Would be good for a Sunday because of this.