Chicken, Zucchini, and Prosciutto

0701chicken-zuccini
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 298 calories
    • Calories 27 calories from fat
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 114 mg
    • Sodium 1,134 mg
    • Protein 49 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 1 g
  • December 2006

Ingredients

  1. Check 4 boneless, skinless chicken breasts
  2. Check 1/2teaspoon kosher salt
  3. Check 1/2teaspoon black pepper
  4. Check 2tablespoons olive oil
  5. Check 1/4pound (about 8 slices) prosciutto
  6. Check 3 small zucchini, thinly sliced into half-moons
  7. Check 1 clove garlic, thinly sliced
  8. Check 1 lemon

Directions

  1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
  3. Transfer the chicken to the oven and roast for 8 minutes.
  4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
  6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.