Chicken, Zucchini, and Prosciutto

Name: Chicken, Zucchini, and Prosciutto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1/4 tablespoon about 8 slices prosciutto; 3 small zucchini, thinly sliced into half-moons; 1 garlic clove, thinly sliced; 1 lemon

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Recipe by dicentra

From Real Simple.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

boneless skinless chicken breasts
¹⁄₂

teaspoon kosher salt
¹⁄₂

teaspoon black pepper
2

tablespoons olive oil
¹⁄₄

tablespoon about 8 slices prosciutto
3

small zucchini, thinly sliced into half-moons
1

garlic clove, thinly sliced
1

lemon

DIRECTIONS

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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