I used breast tenderloins and coated them in flour and panko breadcrumbs seasoned with garlic salt and pepper
Chicken, Zucchini, and Prosciutto
Photo: Michele Michael
Yield: Makes 4 servings
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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
- 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
- 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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