Chicken, Zucchini, and Prosciutto
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From Real Simple.
- Ready In:
- 30mins
- Serves:
- Units:
1
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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
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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RECIPE MADE WITH LOVE BY
@dicentra
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This was so good and easy. Next time I will use less salt but other than that it's a great meal.Reply
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From Real Simple.
