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.
Wow, reviewer below me needs to calm down slightly...:)
Yes, obviously the 1/4 Tbs of prosciutto is an error. But it also says about 8 slices...so it's definitely 1/4 lb.
I thoroughly enjoyed this recipe! I only made 3 servings: 3 chicken breasts, still used 1/4 lb prosciutto (we love it), and used 2 large zucchini instead of 3 small. It originally seemed like a LOT of zucchini but ended up being perfect.
Didn't use as much oil for the chicken (maybe 3/4 Tbs) and barely used any for the prosciutto (1/2 tsp? if that). Cooked the zucchini a longer than in the picture, until it was lightly brown and soft. Also used a very large lemon and used the whole thing for 3 servings. We like lemon a lot too so if you don't like lemon, that might be too much.
I thought this had great flavor, and it was filling even without pasta/rice/carbs/etc. Will definitely make again and am looking forward to leftovers tomorrow.
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