Chicken, Zucchini, and Prosciutto

"Chicken, Zucchini, and Prosciutto" Recipe
Photo: Michele Michael

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

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

Ingredients

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

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.

Note:

Kate Merker,

January 2007
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