http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html

OMG this is good.

I make this usually with 2 chicken breasts and 4 thighs. I also substitute dried herbs - 1/2 tsp of basil and 1/2 tsp of mixed italian herbs (thyme, basil, oregano, rosemary, etc) instead of the fresh herbs.

You can also substitute bacon for the prosciutto if necessary.

Edit- also use a 28 oz. can of diced tomatoes instead of the 15 oz in the recipe and serve it over (or beside) rice.

 

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I would use about 1/2 as much oil and not use the tomatoes at all if it were me. And using chopped up prosciutto is weird. I would substitute panchetta. Prosciutto should be eaten raw or else placed on top of the chicken unchopped at the very end for 1-2 minutes.


In general I would say tomatoes have actually been a blight on italian cooking as a whole. But I realize I am a bit of a contrarian on this point. I personally feel they have a tendency to be overused to the point where they overpower the other flavors and make everything taste basically the same.

Will try!

 

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That page also links to this -> http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-chicken-and-potato-roast-recipe/index.html which is easier and more my style.

Thx

 

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