Irritable Bowel Syndrome Message Boards | Roman Style Chicken (Everyday Italian)

This is an Everyday Italian recipe. The original recipe called for 4 skinless chicken breast halves with ribs and 2 skinless chicken thighs with bones; I substituted 6 boneless, skinless chicken breast halves without rib meat. I cut the oil from 1/4 cup to 2 Tablespoons which works out to 1 added teaspoon of oil per serving. I substituted turkey bacon for the prosciutto. I also used dried herbs when fresh were called for only because I didn't have any fresh.

This is really, really good but it's loaded with bell peppers and this isn't a recipe you can leave those out of. I served it with shell pasta. I think any pasta shape would work but not the long ones like spaghetti, linguini, angel hair, and so on.

This recipe tastes great eaten the night you make it but according to the writeup on it, it's just as good - or even better - reheated the next day.

Enjoy!

Roman-style Chicken
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian; Episode: Day Ahead Dishes

Yield: 6 servings

6 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
2 Tablespoons olive oil {or use Pam}
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces turkey bacon, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine {I used vermouth; you could also use chicken stock if you don't like wine}
1 tablespoon fresh thyme leaves {I used 2 generous teaspoons of dried thyme leaves}
1 teaspoon fresh oregano leaves {I used 1 generous teaspoon of dried oregano leaves}
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken liberally with salt and pepper. In a non-stick 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 turkey bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape any 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.

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