So I needed something not too complicated because I had a LOONNNGG day today. Left the house at 8a, and didn’t get home until 4. Now, I know what you are thinking… working moms do that every day! You are right… I shouldn’t complain… but I wanna!!! 🙂 Anyways, that’s my reasoning. I made something Italian… carb free! That seems like an oxy-moron doesn’t it? It was delicious though! So much flavor and freshness packed into each bite! Recommended for sure!

My recipe is adapted from none other than Giada’s recipe: Roman-Style Chicken by Giada

I changed more than 3 things… this version below is mine… but for those of you who want to check out the original version… Giada’s recipes are always delicious!

Ingredients
9 boneless/skinless chicken tenderloins
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1 tsp. 21 seasoning salute (TJ version of Mrs. Dash)
1/4 cup olive oil
6 sweet mini bell peppers (I used 3 red and 3 yellow)
1.5 oz pancetta, chopped
1 cloves garlic, minced
1 (15-ounce) can fire roasted diced tomatoes with green chilis (like rotel)
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/4 onion sliced rough
2 tablespoons capers WELL RINSED
1/4 cup chopped fresh flat-leaf parsley leaves
zest and juice of 1 lemon

Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper, 21 seasoning salute (or Mrs. Dash) and lemon zest. In a heavy, large skillet, heat the olive oil over medium heat. When the oil 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, onions and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the canned tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the lemon juice, 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 capers and 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 in the capers and the parsley and serve. 

I served this with green beans and a mixed-greens salad. Very light and just filling!

Enjoy!!!!

And now, for the quote of the day: