what's on the menu

This recipe is courtesy of my good friend (although she doesn't know it yet) Giada from the Food Network. It is SO yummy and really easy, especially if you do all the chopping ahead of time. I highly recommend it!! (You can also make it a day ahead and reheat on the stove, throwing in the parsley and capers at the last minute.)

On a side note, my Asian meal from last week was NOT good, so I'm not posting it. Just say no to cooking tofu at home. And I made some cod cakes but they took forever to make, so I am hesitant to recommend them...although they were quite tasty.

Roman-style chicken

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.
Turn off heat and add the capers and the parsley. Stir to combine and serve.

*A few disclaimers:
1-I do not cook with anything on the bone, so I used 6 chicken breasts instead.
2-I left out the prosciutto; I'm sure it's delicious, but it is part of my meat issue group.
3-I think it calls for WAY too much olive oil. You could probably use half and be just fine.