Friday, October 11, 2013

Chicken, Zucchini and Prosciutto

Crispy Prosciutto! In this recipe you crisp up the Prosciutto in a skillet in a little olive oil. Talk about love at first bite, yeah the chicken and zucchini were good but the Prosciutto well fahgettaboudit!
But back to the other 2 components of this meal. Yes the chicken was super moist. And I loved the flavor of the lemon which is added at the end. It was a very light & easy meal.

Chicken, Zucchini and Prosciutto, from

4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon

Heat oven to 400° F. 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 the chicken to the 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 remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

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