Chicken, Zucchini, and Prosciutto

Photo: Michele Michael
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 27%
  • Fat: 9g
  • Saturated fat: 2g
  • Cholesterol: 114mg
  • Sodium: 1,134mg
  • Carbohydrate: 5g
  • Fiber: 1g
  • Sugars: 2g
  • Protein: 49g

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

  1. 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.
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