Chicken Roma

Ingredients

• 4 skinless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1 yellow bell pepper, diced
• 3 oz. prosciutto ham, pancetta or uncooked bacon, chopped
• 1 tablespoon minced garlic
• 1 (15oz.) can diced tomatoes
• 1/2 cup white cooking wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon oregano leaves
• 1/2 cup chicken stock
• 1/2 cup chopped artichoke hearts
• 1/4 cup chopped fresh parsley leaves

Directions

1. Season the chicken with 1/2 teaspoon each of the salt and pepper. In a large heavy skillet, heat the olive oil over medium heat. When oil is hot, cook the chicken until browned (about 3 minutes) on both sides. Remove chicken and set aside.
2. In the same skillet over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the meat is crisp, about 5 minutes. Add the garlic and cook an additional minute. Add the tomatoes, wine and herbs. Stir while scraping the browned bits off the bottom of the pan. Add chicken stock, stir, return chicken to the pan and bring the mixture to a boil. Reduce heat, cover and simmer about 20-25 minutes, until chicken is cooked through.
3. Add the artichoke hearts and parsley. Season to taste with additional salt and pepper. Stir to combine, cooking 5 additional minutes and serve.