A light, healthful lunch bursting with colorful flavor.

4 boneless skinless chicken breast halves (6 ounces each)

1/4 tsp cracked pepper

2 Tbsp extra virgin olive oil

1 each medium green, sweet red and yellow peppers, julienned

2 thin slices prosciutto or deli ham, chopped

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup reduced-sodium chicken broth

2 Tbsp minced fresh basil or 2 tsp dried basil

1 tsp minced fresh oregano or 1/4 tsp dried oregano

  1. Sprinkle chicken with pepper.  In a large skillet, warm olive oil in medium high heat, then add chicken, cooking until lightly browned, about 8-10 minutes per side.  Set chicken aside, but keep warm.
  2. In the same skillet, saute peppers and prosciutto until peppers are tender, about 4 minutes.  Add garlic, and cook for 1 minute more.  Add tomatoes, broth, basil, oregano, and chicken, and bring mixture to a boil.  Reduce heat, cover, and simmer for 12-15 minutes, or until a meat thermometer reads 170F.
  3. Remove from heat, and cut chicken into thin slices.  Spread chicken and pepper mixture on Croccantini, and enjoy!
Original recipe found at tasteofhome.com
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