Season the chicken with the salt and pepper and in a large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until is browned on both sides then remove from the pan and set aside.
Keeping the same pan over medium heat add the peppers and prosciutto and cook until the peppers have browned on both sides and the prosciutto is crisp – about 5 min. Add the garlic and cook for 1 minute then add the tomatoes, wine and herbs. Using a wooden spoon scrape the brown bits off the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer covered until the chicken is cooked through – about 20 to 30 min.
