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

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.

Did you try this recipe? How did you like it?

View Earlier Comments
Advertisement

Top Searches in Food & Recipes

Search Food & Recipes: