Tuscan Chicken

This recipe came out of my Healthy Cooking Magazine from Taste of Home.  I like chicken and am always looking for new ways to prepare it.  Eventually we'll be back in weather where it isn't nice to grill.  :(

4 boneless skinless chicken breasts
1/4 tsp. pepper
2 tbsp. olive oil
1 each medium green, red and yellow peppers, julienned
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1 14.5oz. can diced tomatoes, undrained
1/4 C. reduced sodium chicken broth
2 tbsp. fresh basil or 2 tsp. dried basil
1 tsp. minced fresh oregano or 1/4 tsp. dried oregano

Sprinkle chicken with pepper.  In a large, nonstick skillet, brown chicken in oil.  Remove and keep warm.  In the same skillet, saute peppers and prosciutto until peppers are tender.  Add garlic, cook 1 minute longer.

Add the tomatoes, broth, basil, oregano, and chicken.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170 degrees.