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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.

(Serves: 4-6)
  • 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
  1. Heat up a skillet over medium heat with ½ tablespoon olive oil.
  2. Wrap prosciutto slice around chicken breast and place on heated skillet.
  3. Turn when browned on surface.
  4. Add Massel All Purpose Bouillon & Seasoning, tomatoes, red peppers, sun-dried tomatoes, garlic, the rest of the olive oil and the capers.
  5. Stir ingredients around the chicken and turn burner down to medium-low heat.
  6. 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)
  7. Serve with some freshly ground pepper.
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Prosciutto-Wrapped Chicken with Red Pepper & Caper Sauce Recipe
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