Prep Time: 20 Minutes
Cooking Time: Cook 45 to 51 Minutes
DirectionsNote: Wash hands with soap and water.
1. In a large stockpot over medium heat, add oil. Once hot, add prosciutto and cook for 3 minutes or until crispy; remove with a slotted spoon to a paper-towel-lined plate.
2. In the same stockpot over medium heat, add onion, garlic and herbs and cook for 3-4 minutes. Spread mixture out in pan; then lay chicken breasts on top. Season with pepper and cook for 7 minutes, turning chicken once, or until starting to brown on both sides. Remove chicken and set aside on a plate.
3. Raise heat to medium-high and stir. Add wine and let cook for 2 minutes or until it reduces slightly. Lower heat to medium, add prosciutto, marinara sauce, tomato paste, mushrooms, olives and water. Cover pot and let simmer for 15-20 minutes or until the sauce has thickened and reduced slightly.
4. Roughly chop chicken and return to pan. Cook, uncovered, for 15 minutes or until chicken is cooked through. Serve garnished with parsley.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving: Calories: 305 (Calories from Fat: 90)
Total Fat: 10g (Saturated Fat: 2g)
Total Carbohydrates: 20g (Dietary Fiber: 5g