Roman-Style Chicken

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I love this stuff!

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Easy and tasty! Love it

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I love this recipie, I've made it several times now. Everyone in the family loves it too. I usually make it the day before, I think the flavours are better when it's had time to sit.

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I have made Giada's chicken cacciatore recipe and there is no difference here. You do not dredge the chicken in flour (as you do with the cacciatore and you add proscuitto (unlike the cacciatore. Same chicken, different name. I don't think the proscuitto added anything, but another $4 to my grocery bill.

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This was a huge hit with my family every time I make it. Make sure you have a nice loaf of bread to dip in the juices. Also tastes just as good as leftovers!

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My family loved this recipe. After reading the review on how it might be bland. Instead of cooking the chicken in olive oil I cook it in butter. Also instead of using just regular salt and pepper to season the meat and vegetables I used seasoning salt..may not have been the healthiest choice but the flavor was well worth it. Great job Giada =]

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I used Rotel tomatoes and served it over whole wheat angel hair pasta. Husband loved it! Will definitely make it again. Thanks Giada.

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This recipe tasted good. It is a basic recipe and wasn't fancy. I feel I could have created something similar by my normal method of mixing things that taste good. I don't always follow recipes to a t, so I ended up adding a bunch of fresh tomatoes, which was a nice addition. I do feel the prosciutto was a bit unnecessary.

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Very, very good! It tasted even better the next day! I served it over buttered orzo and everyone loved it!! I will be making this again!! Thank you Giada!

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I did do 2 things different and love it! I will definitely make it again! I used peppercorn capers and I used only 4 boneless/skinless chicken breast. Great recipe! So happy I made it.