Chicken, Zucchini, and Prosciutto |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Real Simple. 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:
1. Heat oven to 400°F
2. Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper.
3. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
4. Transfer to oven and roast for 8 minutes.
5. Meanwhile, in a second skillet, over medium heat, heat the remaining oil.
6. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
7. Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes.
8. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.
|
|