Thursday, May 28, 2009

Roman style chicken with edamame &corn salad

Mi dispiace, I have not been posting recently due to traveling and we've been busy with other stuff, so Michele and I have been skipping dinner a lot. Well, not entirely skipping, but our dinners have been replaced by cereal or fruit/yogurt or take-out, now that we are looking at houses or go running after work.

I have been craving for chicken recently. Whether its spicy wings, or a chicken salad, or a chicken body has been wanting chicken!!! Some nights I'm just craving for some really good hot wings. I even almost went into Chik-Fil-A the other day....

So here's a yum chicken recipe from Giada 's Roman Style Chicken. I just love her recipes because its never too heavy, and she uses alot of ingredients we already have at home. Also, incorporating fresh herbs are great because it's so tasty and healthy! I used less meat, and skipped the tomatoes, and added fresh rosemary to the chicken. I also paired this up with some broccoli and edamame & corn salad.

Oh! And I have to say thanks to Imedla, who gave me some beautiful precious fresh herbs from her garden. The herbs went straight to this dish =) thank you thank you thank you!

For the Roman Style chicken

1 skinless chicken breast halves and 1 chicken thigh
1/2 teaspoon salt
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
1 ounce prosciutto, chopped
1 clove garlic, chopped
1/2 cup white wine
1 teaspoon fresh rosemary
1 tablespoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

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.
Keeping the same pan over medium heat, add the peppers 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 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 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 capers and the parsley. Stir to combine and serve.

For Edamame and corn salad:

Boil edamame and corn in a pot of boiling water for 3 minutes. Strain and let it sit and cool down. Mix in fresh chopped parsley, salt, white and black pepper. Sprinkle just a small dash of onion powder. A GREAT summer salad or side!

1 comment:

  1. I like the corn and edamame combo! Edamame salads are really nice in the summer!