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Chicken, Zucchini, and Prosciutto

Anna Williams
Serves 4 Hands-On Time: 15m Total Time: 15m

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.
  2. Season the chicken with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side. Transfer to the oven and roast for 8 minutes. 
  3. 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. 
  4. Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes.
  5. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
By Kate Merker,  January 2007
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Quick Tip

Use a paring knife to mince garlic.

Nutritional Information

  • Per Serving
  • Calories 298Calories From Fat 27
  • Fat  9g
  • Sat Fat  2g
  • Cholesterol  114mg
  • Sodium  1,134mg
  • Carbohydrate  5g
  • Fiber  1g
  • Sugar  2g
  • Protein  49g
What does this mean? See Nutrition 101.

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