Chicken, Zucchini, and Prosciutto

Chicken, Zucchini, and Prosciutto
Anna Williams
The chicken cooks in the oven while you crisp up the prosciutto and sauté the zucchini.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

4
boneless, skinless chicken breasts
1/2
teaspoon
kosher salt
1/2
teaspoon
black pepper
2
tablespoons
olive oil
1/4
pound
(about 8 slices) prosciutto
3
small zucchini, thinly sliced into half-moons
1
clove garlic, thinly sliced
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.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 114 mg
  • Sodium 1,134 mg
  • Carbohydrate 5 g
  • Fiber 1 g
  • Sugar 2 g
  • Protein 49 g
What does this mean? See Nutrition 101.