Roman Chicken

This recipe is one of my favorites for a couple reasons.  It taste wonderful the day you make it and it is even better reheated. It was one of my go to meals when I was working .I would make it on the weekend let it cool and put it in the fridge and one day later that week I would come home and pop it in the oven and dinner was done !I hope you try it =)

Roman Chicken

Ingredients
3 boneless skinless chicken breast
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbs olive oil
2 red bell peppers
1/4 lb bacon(5 pieces)
3 cloves of garlic
1(15 oz) can of diced tomatoes
1/2c white wine
1/4c balsamic vinegar
1/2 tsp thyme
1/2 tsp oregano
1/2c chicken broth
2 Tbs capers
1/4c chopped fresh parsley

Pre heat oven to 350
Cut the chicken breast in half  horizontally then season with salt and pepper. In a skillet on med high heat up oil and brown chicken till crunchy film appears then place in a baking dish. I do this in two batches so I don't over crowd the pan .Chop up the bacon into small pieces and cook in the same skillet till crunchy. Remove bacon and discard all oil but 3 tbs leaving all the yummy bits in the bottom of the pan . Chop the bell pepper and garlic and return pan to heat and saute the peppers and garlic for 3 mins .Add the wine and the vinegar to the pan using a spatula scrap the bottom of the pan to get all the yummy bits off and bring to a boil. Once it is at a boil add in tomatoes,broth thyme,oregano and bacon.Bring to a boil again for 1 to 2 mins .Then carefully spread tomato mixture over the chicken in the baking dish and bake for 45 mins.Sprinkle capers and parsley on top as soon as it come out of the oven let cool 10 mins and serve!!!

Note if you are making this meal in advance and plan on storing it for another day DO NOT add the capers and parsley till it is reheated and ready to serve ! Trust me on this =)