Recipe Rut Solution #3

All of the craziness from last week prevented me from posting my recipe rut solution! Adam LOVES chicken, so I am always looking for ways to spruce up a plain chicken breast. The recipe for this week is called Roman Chicken.

Here's the recipe:

• 4 skinless chicken breasts
  
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1 package Fontina cheese
  

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. 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.



2. Keeping the same pan over medium heat, add the peppers and cook until the peppers have browned, about 5 minutes.



3. Add the garlic and cook for 1 minute.

4. Add the tomatoes, wine, and herbs.

5. 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.



6. Add the capers. 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.

Total Meal Cost: $20.00

Adam's Rating: 8 out of 10

Next Day Lunchability: Still good the next day, just a bit dry.