INGREDIENTS
1/2 tsp
black pepper
15 oz
canned tomatoes
2 tbsp
capers
4
chicken breast halves
1/2 cup
chicken stock
1/4 cup
flat leaf parsley leaves
1 tbsp
fresh thyme leaves
2 cloves
garlic
1/4 cup
olive oil
1 tsp
oregano leaves
3 oz
prosciutto
1
red bell pepper
1/2 tsp
salt
2
skinless chicken thighs
1/2 cup
white wine
1
yellow bell pepper