Chicken, Zucchini, and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 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 tablespoons (about 8 slices) prosciutto |
3 small zucchini, thinly sliced into half-moons |
1 clove garlic, thinly sliced |
1 lemon |
Directions:
1. 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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