From member ..... Adapted from: Giada DeLaurentiis, Everyday Italian, FoodTV Network. "Roman Chicken and "Potatoes and Onions" were served together on the show, but please use them any way you like. With the modifications, the sauce is a little thin, but this can be rectified by removing the chicken and veggies, then reducing the liquid by half, or to your desired consistency. I cut off my portion of chicken breast, topped it with as many peppers as I wanted, measured out ½ cup of potato and put in a couple of onions, spooned some of the sauce over; oh was this good.
BMOS Note: As originally written, this recipe called for 4 skinless chicken breast halves and 2 skinless chicken thighs with bones, both with all visible fat removed. Because the majority of our members are using these recipes during the reduction phase of the program, we've modified the recipe as indicated below. Feel free to enjoy the recipe as originally conceived once you're Living Lean!
- 5 - 6 skinless chicken breast halves, with ribs, all visible fat removed
- ½ teaspoon freshly ground black pepper, plus 1 teaspoon other seasonings
as desired (I sprinkled on some Sylvia's no-salt seasoning and some garlic
powder) - 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, chopped
- 1 (15-ounce) can nsa diced tomatoes
- ½ cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- ½ cup nsa chicken stock or broth
- ¼ cup chopped fresh flat-leaf parsley leaves
Season the chicken with ½ teaspoon pepper and other seasonings. Heat a heavy, large, non-stick skillet, over medium heat. When it is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers cook until the peppers have browned, about 5 minutes; add a little chicken broth if needed. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, deglaze the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir the parsley and serve.
Serving Suggestion: Serve with Potatoes and Onions (see Side Carb Recipes, this forum)
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein B, Free Veggies
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