Tuscan Chicken Recipe
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Tuscan Chicken(11)
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This was flavorful but we liked the Tuscan Chicken by Debra Legrand better. The two recipes are nothing alike. This is saucy and the other is not.
This was very very good!!!!! Thanks for such a healthy and tasty recipe!!!!!!
Chicken was very moist! My husband is very picky and loved it. Will make it again for sure!!
This recipe is Awsome! I served this with Angel hair pasta and a salad a full dinner in no time. I make this at least once a month.
Love this recipe! Wouldn't change a thing!
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