Ingredients

• 4-6 skinless boneless chicken breasts
• 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 or bacon, chopped (I used turkey bacon)
• 2 cloves garlic, chopped
• 4 diced roma tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions:

1. Start off by heating up the olive oil in a large non-stick pan on medium heat. While it heats season the chicken breasts with 1/2 teaspoon of salt and pepper. Then cook chicken long enough to brown on each side, about 3 mins each, then remove the chicken and set aside for later.
2. Next, with the pan still set to medium, add in the peppers and proscuitto and cook until the peppers have browned and the proscuitto have crisped.
3. Add the garlic and cook for a minute or two, then add the roma tomatoes, wine, and spices. Once the mixture returns to a boil add in the chicken and chicken stock and once again bring to a boil.
4. Reduce the heat to low-medium and simmer covered for 20-30 minutes, to fully cook the chicken. Once finished add in the parsley and serve.