Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Kate Merker
Recipe by Real Simple January 2007

Gallery

Michele Michael

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

298 calories; calories from fat 27%; fat 9g; saturated fat 2g; cholesterol 114mg; sodium 1134mg; carbohydrates 5g; fiber 1g; sugars 2g; protein 49g.
Advertisement
Advertisement