I use boneless, skinless breast in the recipe. You can, however, use any cut of chicken you like. Keep in mind that if bone in chicken is used, the cooking time will have to be a bit longer. The seasoning can also be adjusted according to your liking. Feel free to add in extra spices too if you wish. You could put in a few pepper flakes for some heat.
I use a fairly large can of diced tomatoes. If a smaller can is used, fell free to add in some chicken stock to make up for the difference.
Give our one pan chicken breast Roman style and try and let us know what you think.
Season the chicken with salt and pepper on both sides.
Add some oil to a pan and cook the chicken until browned on both sides. Set it aside.
In the same pan, add in the peppers and cook until tender crisp.
Add in the garlic and scallions and saute for about one minute.
Put the tomatoes, thyme, and oregano in and bring to a boil.
Allow the dish to simmer over medium low heat for about 20 minutes.
Place the capers and parsley in and serve.
Enjoy your one pan chicken breast Roman style.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.