Tomato Prosciutto Chicken
Cook Time 30 minutes
4 tbsp extra virgin olive oil
350 g chicken tenders
3 garlic cloves, minced
55g prosciutto, diced
2 cups dry white wine
2 x 410g cans of Ardmona diced tomatoes
4 capsicum peppers, sliced
4 slices whole wheat bread
Nadia from Curves joins Justine to cook a lean tomato prosciutto chicken.
Heat the oil in a skillet over medium/high heat.
Season the chicken with salt and pepper. Add the chicken to the skillet and cook, turning to brown both sides.
Add garlic and prosciutto to skillet and stir for 1 minute.
Add the wine and stir for a couple minutes until it evaporates.
Add tomatoes with their juices and bring to a boil.
Reduce the heat to low, add capsicum peppers on top and cover the pan.
Simmer until the chicken is cooked, stirring occasionally.
Serve with slice of whole wheat bread for dipping. Enjoy!