Directions:
- In plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
- In large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
- Meanwhile, drain and thinly slice red peppers, set aside.
- Add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1108.71 Kcal (4642 kJ) | ||
| Calories from fat | 953.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.96g | 163% | |
|---|---|---|---|
| Cholesterol | 247.75mg | 83% | |
| Sodium | 599.21mg | 25% | |
| Potassium | 442.33mg | 9% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 27.62g | 55% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 1mg | 6% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 379.04 Kcal (1587 kJ) | ||
| Calories from fat | 326.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.23g | 163% | |
|---|---|---|---|
| Cholesterol | 84.7mg | 83% | |
| Sodium | 204.85mg | 25% | |
| Potassium | 151.22mg | 9% | |
| Total Carbs | 3.1g | 3% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 9.44g | 55% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.4mg | 6% | |
| Calcium | 13.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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