Chicken in red sauce with proscuitto and red peppers

This is one of my favorites. I started from a Giada recipe and have been tweaking it for months.

Dice three slices of prosciutto and half a red pepper and cook in olive oil for five minutes until everything is almost browned.

Cut two chicken breasts in half crosswise and season with kosher salt and black pepper. Scoot the prosciutto and red pepper to the outskirts of the pan. Brown the chicken well in the pan in two batches. Move them to a plate.

Press two garlic cloves into the pan, cook for one minute. Add a cup of wine and cook for a few minutes. Add in a sprig of rosemary, 1 tsp of dried oregano and basil and a can of diced tomatoes. Add the chicken back in.

After 15 minutes, this is ready to go. Serve over spaghetti.