Giada's Roman-style Chicken

Last night for supper I fixed Giada's Roman-style chicken, my wife really enjoyed it. Make sure when you add the herbs they are FRESH, I used dried and it lacked the 'punch' of the fresh. Also if you like mushrooms, like I do you may want to add some mushrooms to the pepper mix.
Here is the recipe courtesy of Giada De Laurentis....
INGREDIENTS
4 skinless chicken breast halves, with ribs
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces chopped prosciutto [I didn't use them this time]
2 cloves garlic, chopped
1 [15 ounce] can of diced tomatoes [I used the one with garlic/onion combined]
1 tablespoon FRESH thyme leaves
1 tablespoon FRESH oregano leaves
1/2 cup chicken stock [be careful not to use more]
2 tablespoons capers
1/4 cup chopped FRESH flat-leaf parsely leaves
DIRECTIONS
*season chicken with 1/2 tsp. salt and pepper. In heavy, large skillet heat olive oil, when
oil is hot, cook the chicken till browned on both sides. Remove and set aside
*In same pan over medium heat, add peppers and prosciutto cook until the peppers have
browned and proscuitto is crist, about 5 min. Add garlic and cook for 1 minute. Add
tomatoes and herbs. using wooden spoon, scrape the browned bits off the bottom of the
pan. return chicken to the pan, add stock and bring mixture to a boil. reduce heat and
simmer, covered, until chicken is cooked through, about 30 minutes.
*if serving immediately add capers and parsley, stir and serve. If making ahead of time
transfer chicken/sauce to container, cool and refrigerate. Next day, reheat chicken to a
simmer over medium heat. stir in the capers and parsley. [remember, you add the
capers just before you serve, don't let them stay in the mix in the frig.]
ENJOY.