Roman-Style Chicken

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Used 1 teaspoon of dried thyme and dried oregano because I didn't have fresh....delicious and easy to make. Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

More than 5 stars...Great first day, better second and we wanted more. Love this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night after reading a lot of the reviews. It was really good. I only had boneless chicken breasts but I imagine it would be better with bone-in. I didn't have white wine so I used red and I cooked it in a large cast iron skillet & served it with a side of cooked chopped spinach.

Came out great, my chicken haters really liked it. I'm adding this recipe to my chicken favorites!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not very flavorful, especially the inside of the chicken

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very delicious. Instead of prosciutto I used turkey bacon, I also added onions and some red pepper flakes. Did not use the capers and served with steamed green beans.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tasty and filling. left out the prosciutto.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best healthy recipe we have made in a long time! Left out the prosciutto but added a shallot, little more wine, and served with smashed potatoes so the sauce was a perfect accompaniment.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found this recipe quite tasty but as others noted the sauce was a bit soupy. I used Calphalon cookware - the chicken didn't brown and the prosciutto didn't become crispy. How do I adjust the recipe for this cookware? Should I reduce the oil?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely AMAZING!! I added extra peppers and did not use capers. We like to serve with pasta. This is a HUGE hit with our friends as the chicken is just soo juicy!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't use capers as I don't like them...didn't have prosciutto but still came out good. I did use a slice of bacon instead of prosciutto. I sliced the bacon in strips and cooked that crispy and set it aside first. I drained about half of the fat and added the peppers to cook down. When I was ready to serve, I placed the chicken on a plate and reduced the sauce on high heat until thickened. Only a few minutes later, the sauce amount was perfect and became more flavorful. Goes great with rice.