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Prosciutto Chicken Cacciatore

Prosciutto Chicken Cacciatore

Course Main Course
Cuisine American
Keyword Chicken, Prosciutto


  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts pounded out to make them thinner
  • 4 slices Prosciutto
  • 3/4 cup chopped yellow onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 3 cloves minced garlic minced
  • 2/3 cup dry white wine
  • 1 large can diced tomatoes 796 ml can is what I have access to which is just shy of 28 oz
  • 1 1/2 tsp Italian style spice blend
  • 1 Bay leaf
  • salt and pepper


  • Sprinkle chicken with salt and pepper. Wrap each chicken breast with 2 slices of prosciutto.
  • In a saucepan (I used a Dutch oven) heat oil on medium heat. Add the chicken to the pan and saute each side for about 5 minutes or until the prosciutto is browned and slightly crispy. Watch carefully to ensure it doesn't burn. Remove from pan and set aside.
  • Add red and green peppers,onion and garlic to the same pan and saute until soft, 3-5 minutes. Season with salt and pepper.
  • Add the wine and simmer until reduced by half, about 3 minutes.
  • Add the tomatoes with juice, spices and the Bay leaf, bring to a simmer, then add the chicken back to the pan.
  • Continue simmering over medium heat, until the chicken is cooked through, about 30 minutes. Remove Bay leaf.
  • Using tongs, transfer chicken to a platter. If necessary, boil the sauce until thickened, about 3 minutes.
  • Spoon sauce onto a plate, top with chicken and more sauce, or serve over pasta or rice.