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Unislim Recipes

Roman Chicken

Name: Roman Chicken
Prep time: 10 min
Yield: 4
Ingredients: 4 skinless chicken breasts; 4 tsp olive oil; 1 red pepper, sliced; 1 yellow pepper, sliced; 80g lean ham , chopped; 2 garlic cloves, chopped; 450g tinned tomatoes, chopped; 100ml white wine; 1 tbsp fresh thyme leaves; 1 tsp fresh oregano leaves; 115 ml chicken stock; 2 tbsp capers; 10g chopped fresh flat-leaf parsley leaves; seasoning

This recipe serves 4 at 1 Bite per serving

Preparation Time	10mins
Cooking Time	1mins
Level	Easy
Serves	4
Bites	1

Ingredients

4 skinless chicken breasts

4 tsp olive oil

1 red pepper, sliced

1 yellow pepper, sliced

80g lean ham , chopped

2 garlic cloves, chopped

450g tinned tomatoes, chopped

100ml white wine

1 tbsp fresh thyme leaves

1 tsp fresh oregano leaves

115 ml chicken stock

2 tbsp capers

10g chopped fresh flat-leaf parsley leaves

seasoning

Method

Season the chicken with 1/2 tsp salt and 1/2 tsp pepper.

In a large pan, add in some low cal spray and heat over medium heat.

When the low cal oil has heated, 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 ham and cook until the peppers have browned and the ham is crisp, about five minutes.

Add the garlic and cook for one 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.

Add the capers and the parsley. Stir to combine and serve with brown rice or pasta.