Chicken, Zucchini, and Prosciutto

Real Simple
"Chicken, Zucchini, and Prosciutto"Recipe
Photo: Michele Michael
Makes 4 servings

Ingredients

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

Preparation

Prep: 15 Minutes

Heat oven to 400° F.

Rinse the chicken and pat it dry with paper towels. 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 oven and roast for 8 minutes.

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.

Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.

Created date

December 2006

Nutritional Information

Calories 298
Caloriesfromfat 27 %
Fat 9 g
Satfat 2 g
Cholesterol 114 mg
Sodium 1,134 mg
Carbohydrate 5 g
Fiber 1 g
Sugars 2 g
Protein 49 g