Roma-Style Chicken

• 1 (4 lb) broiler chickens, cut into 8 pieces
• 1 tablespoon olive oil
• 1 medium onion, peeled and chopped
• 1 green pepper, seeded and diced
• 2 garlic cloves, peeled and chopped
• 4 slices prosciutto di Parma, chopped or 2 ounces sliced prosciutto di Parma
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 12 cup stuffed green olive
• 1 tablespoon chopped fresh basil
• 12 teaspoon chopped fresh rosemary

1. Season chicken pieces with salt and pepper if desired.
2. In large skillet over medium high heat, cook olive oil until heated (about 30 sec).
3. In 2 batches, cook the chicken 8 minutes or until browned on all sides.
4. Remove chicken and set aside.
5. Save drippings.
6. In same skillet with reserved drippings cook onions peppers and garlic over medium high heat for about 3 minutes or until onions are tender, stirring occasionally.
7. Add prosciutto, tomatoes, olives, basil and rosemary.
8. Stir, then add chicken back into the skillet.
9. Reduce heat to medium, cover, simmer for 40 minutes (or until thermometer in chicken reads 165 F).
10. Baste occasionally while cooking.
11. Garnish with rosemary sprig if desired.
12. I have served this over rice or noodles.

broiler chickens, olive oil, onion, green pepper, garlic, parma, italianstyle diced, green olive, fresh basil, rosemary

Taken from www.food.com/recipe/roma-style-chicken-494855 (may not work)