- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon pepper
- 2 tablespoons 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 (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.
- Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Healthy Tuscan Chicken
"This was so tasty! We usually stick with beef and tomato flavors but the chicken was really great! I thought the spices were good. The only change I made was adding sliced onion to the peppers. Otherwise, spot on good!!!"
"The leftovers were as good as the first time around!"
"Nice change. Could have used a little more flavor though. I salted the chicken."
"Quick and easy. Everyone loved it. Only used 1 pepper but it was still plenty (used more for garnish then side dish) and skipped the ham."
"This was a great dish. Very easy to make with lots of flavor."