Healthful Tuscan Chicken
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
- 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.
- 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.
- Remove from heat, and cut chicken into thin slices. Spread chicken and pepper mixture on Croccantini, and enjoy!