1 tablespoon olive oil
1 ounce prosciutto — diced
2 chicken breasts — boneless, skinless
salt, pepper
red pepper flakes
2 tablespoon olive oil
2 cup button mushrooms — quartered
1 cup onion — sliced
1/2 cup red bell pepper — sliced
2 teaspoon garlic — minced
1/2 teaspoon oregano leaves — dried
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 can tomatoes whole (14.5oz)
1/4 cup parsley — chopped
sprig of fresh parsley

Fry prosciutto in 1 Tbsp oil in a large saute pan over medium high heat
until crisp, 2 minutes. Season chicken with salt, pepper and red pepper
flakes. Add chicken and sear on both sides, about 3 minutes per side.
Transfer chicken and prosciutto to a plate. Saute mushrooms, onion, and
bell pepper in 2 Tbsp oil in same pan over medium high heat until onion
softens, 3 to 4 minutes. Stir in garlic, oregano, and pepper flakes; cook
30 seconds. Deglaze with wine, scraping bits from the bottom of the pan.
Simmer until wine is nearly evaporated. Add tomatoes, crushing slightly,
and bring to a boil. Return the chicken and prosciutto to the pan, reduce
heat to low, cover, and cook 10 minutes. Stir in parsley.
Garnish with parsley sprigs.

Serve with Parmesan polenta.
1/2 cup of polenta with each chicken breast topped with 3/4 cup sauce