Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Roman Style Chicken

My husband gave me this recipe...He found it in one of his chicken magazines.
He's always tearing them out for me. He loves it if I try new things especially with a hint of European flavor. I think we were both spoiled with excellent meals. The freshness of fresh produce is hard to beat.This dish was so good, that I made another one immediately and froze it, as it will serve to be one of my meat dishes on our up-coming ski holiday.
You can also prepare this ahead of time...freeze it and you will be ready for the OLYMPICS!!!

  • 6 skinless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, (dry cured ham) chopped
  • 2 cloves garlic, chopped
  • 1 (15ounce) can diced tomatoes
  • 1/2 C white wine
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tbsp. capers
  • 1/4 cup chopped fresh parsley leaves.
  1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper.
  2. 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.
  3. Keeping the same pan over medium heat, add the peppers and procscuitto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  4. Add the garlic and cook for 1 more minute.
  5. Add the tomaties, wine, and herbs. I did not have fresh herbs, so I used dried ingredients.
  6. 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.
  7. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 -30 minutes.
  8. When ready to serve, add the capers and the parsley. Stir to combine and serve.
  9. Serve over fresh pasta...It is so delicious.

Stir all the vegetables in one pan and return the chicken later.

The chicken is added while this simmers for 30 more minutes.

This one may sound like a bit more work, but once it's ready to warm up in a jiffy and serve up for a quick family dinner and everyone will want to take the leftovers home.


  1. I am grocery shopping today. This will be perfect. One for tomorrow night, one for later!

    Thanks, as always, for being such an inspiration for me!

  2. It really looks good Marg! Yum the added flavors of peppers, prosciutto and thyme are probably fabulous...

  3. Wow this a keeper. I'm making this for Sunday family dinner

  4. mmmhm, this looks super yummy, can't wait to try it

  5. Looks very yummy! I will try this.

  6. Sounds delicious, will definately be on the menu in our house this week!

  7. Looks very good! Full of flavor! Kathy (MGCC)

  8. Love those chicken magazines .. they do have such great ideas.
    This recipe looks so fantastic. .and I'll try it for sure.

  9. Love the sounds of the combination of ingredients in this. Sounds excellent!

  10. One can never have too many chicken recipes...and this looks like a good one!


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