Prosciutto-Wrapped Chicken with Red Pepper & Caper Sauce
This is one of those dishes that looks high-end, but only takes minutes to make. The capers and red peppers add a rich depth to the sauce that has your guests cleaning their plate. Serve it over polenta, mashed potatoes or rice. Serve it alongside a simple mixed green salad.
2 skinless boneless chicken breasts
2 thin slices of prosciutto
1 tablespoon olive oil
2 teaspoon Salt Reduced Chicken Style All Purpose Bouillon & Seasoning
1 cup diced tomatoes with juice
¼ cup diced roasted red peppers
¼ cup sun-dried tomato, thinly sliced
3 cloves of garlic, finely chopped
1 tablespoon capers
2 tablespoons water
Heat up a skillet over medium heat with ½ tablespoon olive oil.
Wrap prosciutto slice around chicken breast and place on heated skillet.
Turn when browned on surface.
Add Massel All Purpose Bouillon & Seasoning, tomatoes, red peppers, sun-dried tomatoes, garlic, the rest of the olive oil and the capers.
Stir ingredients around the chicken and turn burner down to medium-low heat.
As the chicken cooks through, the sauce will cook down and thicken. If the liquid dries up before chicken is cooked, add some water. (approximately 6-9 minutes)