@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/cs-roman-chicken/#recipe
headline
nameRoman Chicken
descriptionWe love all the great flavor combinations and especially the tender chicken!
urlhttps://12tomatoes.com/cs-roman-chicken
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 1/2 pound Italian sausage, removed from casings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium orange bell pepper, sliced
  • 3 ounces pancetta, chopped
  • 2 medium cloves garlic, minced
  • 1 (15 oz) can diced tomatoes with juices
  • 3/4 cup chicken stock
  • 2 teaspoons Italian seasoning
  • 2 tablespoons fresh-squeezed lemon juice
  • 4 tablespoons Italian parsley, chopped
  • 1 pinch red pepper flake (optional)
  • 1 (5 oz) package quinoa, prepared according to package instructions
Preparation
  1. Season chicken with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium heat. Brown sausage and crumble, remove from pan and drain on a paper towel. Add chicken breasts to pan and sauté both sides until golden brown. Remove from pan.
  3. Sauté pepper and pancetta until peppers are softened and pancetta is crisp, about 5 minutes. Add garlic and cook 1 minute. Add tomatoes, herbs and chicken stock (optional: pinch of red pepper flake). Stir, making sure to scrape browned bits from bottom of pan for added flavor.
  4. Place chicken breasts and sausage back in pan and add lemon juice. Bring to a boil.
  5. Reduce heat and simmer, uncovered, for 20-30 minutes or until chicken is fully cooked. Sprinkle with parsley and serve over cooked quinoa.
We love all the great flavor combinations and especially the tender chicken!
Course:

Recipe adapted from Cooking Is My Sport

<< Go Back

Roman Chicken

Roman Chicken

Servings: Serves 4
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 medium boneless, skinless chicken breasts
  • 1/2 pound Italian sausage, removed from casings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium orange bell pepper, sliced
  • 3 ounces pancetta, chopped
  • 2 medium cloves garlic, minced
  • 1 (15 oz) can diced tomatoes with juices
  • 3/4 cup chicken stock
  • 2 teaspoons Italian seasoning
  • 2 tablespoons fresh-squeezed lemon juice
  • 4 tablespoons Italian parsley, chopped
  • 1 pinch red pepper flake (optional)
  • 1 (5 oz) package quinoa, prepared according to package instructions

Preparation

  1. Season chicken with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium heat. Brown sausage and crumble, remove from pan and drain on a paper towel. Add chicken breasts to pan and sauté both sides until golden brown. Remove from pan.
  3. Sauté pepper and pancetta until peppers are softened and pancetta is crisp, about 5 minutes. Add garlic and cook 1 minute. Add tomatoes, herbs and chicken stock (optional: pinch of red pepper flake). Stir, making sure to scrape browned bits from bottom of pan for added flavor.
  4. Place chicken breasts and sausage back in pan and add lemon juice. Bring to a boil.
  5. Reduce heat and simmer, uncovered, for 20-30 minutes or until chicken is fully cooked. Sprinkle with parsley and serve over cooked quinoa.