Ingredients (serves 4)

4 chicken breasts, skin on
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz. prosciutto, chopped
2 cloves garlic, chopped
15 oz. can diced tomatoes
1/2 cup white wine
1 tbsp. fresh thyme, chopped
1 tsp. fresh Oregano, chopped
1/2 cup chicken stock

Directions

Season both sides of 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, thyme, and oregano.

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 and serve immediately.

Serve with your favorite garden salad and enjoy!