Roman-Style Chicken
Show: Everyday Italian
Episode: Day Ahead Dishes
Rate This RecipeRead users' reviews (1097)
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Average Rating:
Total Reviews: 1097
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By horseyonz
Warrenton,VA
on November 06, 2012
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Have made this recipe exactly as written and it was superb. Decided to spice it up a bit and liked it even better! Added a thinly sliced shallot, doubled the garlic, omitted the salt and sustituted liberal amounts of Mrs. Dash Garlic and Herb seasoning (have high blood pressureas I had no fresh herbs on hand, upped the freshly ground black pepper. Ended up with 4 oz. of proscuitto so used all and sliced thinly, adding a little at a time so it didn't "clump" up as one reviewer complained. Used boneless breasts and thghs, slicing each breast on a diagonal to make it a bit thinner and smaller. Cooked as directed and added about 1/2 cup of heavy cream at the end with generous capers. Served with cellentani, but any hearty, sauce holding pasta would work.
By villagestyles_8...
deer park, NY
on November 05, 2012
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I love Giadia and most of her recipes....I made extra chicken with all the good reviews. Super Bland, chicken breast came out dry and flavorles. Would never make this recipe again!! Look for another chicken recipe to make, this one not worth the time!
By daisy01213
Rehoboth Beach,DE
on November 03, 2012
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Great depth of flavor. I produced the recipe as printed. But, as another reviewer noted, the sauce was a little thin. Also, I wasn't quite sure how to present it. I finally served it with pasta. I know that cooking it, bone in, ads more flavor, but I don't enjoy removing those bones at the table. It's so awkward and messy. I'll try my leftovers before I decide whether or not I want to make it again.
OK. I have to eat my words now that I've had the leftovers. As another reviewer said, this is so much better after the flavors have married and mellowed. I will definitely make this again, but with thighs only. I think thier deeper flavor works better with the sauce.
By GFerdinand
on November 01, 2012
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The sauce was delicious and I served this with Jasmine rice, even my kids ate it up. Next time I wont use the prosciutto it clumped together in the sauce.
By Chelseyy
on November 01, 2012
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Flavors of the peppers, prosciutto, and garlic were fantastic. Caper and parsley topping was amazing. Chicken breasts however were bland, dry, and too thick. Will probably go with thighs next time, even though it adds fat.. at least it will be edible!!
By Liza B
Waterford, WI
on October 31, 2012
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I substituted bacon for prosciutto, and the dish is wonderful.
By Chickslovechocolate
West Columbia, SC
on October 27, 2012
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So easy and phenomenal flavor!
By virgo30
Winston-Salem, NC
on October 25, 2012
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For some reason, the sause was very watery and mine looked like soup. Having said that, it was very flavorful and tasty. My huge disappointment was that the skinless chicken breast was very hard and dry. I had the leftover the next day and it was still delicious, but much saltier. All in all, this is a delicious recipe.
By filigirl9
on October 25, 2012
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This was great. I made this exactly how the recipe stated and it came out wonderful. I will be making this again in the very near future!
By spresde
Dover DE
on October 24, 2012
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Delicious, did not have prosciutto on hand so used pancetta and it was great.