Chicken Romano

Two Olive Trees

Chicken Romano

Makes 4 servings



4 skinless, boneless, chicken breasts seasoned with salt, pepper & TOP Secret seasoning
2 oz. prosciutto, diced
2 Tbsp. Ultra-Premium Extra Virgin Olive Oil from Two Olive Trees
1 jar roasted red peppers
2 cloves minced garlic
½ cup dry white wine
1 can San Marzano DOP tomatoes, diced
2 Tbsp. capers, rinsed
Salt and red pepper flakes to taste
¼ cup chopped fresh Italian parsley


Saute prosciutto in oil in a sauté pan over medium-high heat until crisp, 3-4 minutes; transfer to a paper towel lined plate, pat excess oil off. Add chicken to pan and sauté until browned and cooked through, 5 minutes per side, transfer to a separate plate. Add garlic to pan and cook until fragrant, 30 seconds. Deglaze pan with wine and reduce until nearly evaporated. Stir in tomatoes, capers, and roasted peppers and season with salt and red pepper flakes. Bring sauce to a simmer; return chicken to pan to heat through, 2-3 minutes. Transfer chicken to a platter; pour sauce over chicken. Garnish chicken with prosciutto and parsley.