Roman-Style Chicken

• 1- 1/2 teaspoon Salt, Divided
• 1- 1/2 teaspoon Black Pepper, Divided Use
• 6 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Olive Oil
• 2 whole Red Bell Peppers, Stem And Seeds Removed, Thinly Sliced
• 3 ounces, weight Bacon, Chopped
• 2 cloves Garlic, Peeled And Chopped
• 15 ounces, weight Canned Diced Tomatoes
• 1/2 cups White Wine
• 1 Tablespoon Fresh Thyme Leaves
• 1 teaspoon Fresh Oregano Leaves
• 1/2 cups Chicken Stock

1. 1.
2. Combine 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl then season the chicken with the mixture.
3. 2.
4. In a heavy, large skillet, heat the olive oil over medium heat.
5. When the oil is hot, cook the chicken until browned on both sides (doesnt need to be all the way cooked at this point).
6. Remove chicken from the pan and set aside.
7. 3.
8. Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes.
9. 4.
10. Add the garlic and cook for 1 minute.
11. Add the tomatoes, wine, and herbs.
12. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
13. 5.
14. Return the chicken to the pan, add the stock, and bring the mixture to a boil.
15. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
16. Serve.
17. Recipe adapted from Giada de Laurentiis.

salt, black pepper, chicken breasts, olive oil, red bell peppers, weight bacon, garlic, tomatoes, white wine, thyme, oregano, chicken

Taken from tastykitchen.com/recipes/main-courses/roman-style-chicken/ (may not work)