Roman-Style Chicken

Last night I made Roman-Style Chicken from Giada de Laurentiis. I didn't think it was that great. I must admit I did leave out the capers because I just really do not like them. I also have learned that I really don't like the taste or the texture of cooked prosciutto. It just ends up rubbery and with a funny taste. I may try this recipe again and use pancetta or bacon in place of the prosciutto. This recipe creates a decent amount of sauce you could maybe serve over a side of angel hair pasta. If I make this again it will definitely be with some tweaking. I also would prefer to use boneless chicken in this recipe.