Chicken, Zucchini, and Prosciutto Recipe

Ingredients

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

 

Directions

Preheat oven to 400° F.

Season the chicken with ¼ teaspoon each of the salt and pepper.

Heat a tablespoon of the oil in a large ovenproof skillet over medium-high heat. Fry chicken for 2 minutes per side.

Transfer the chicken to the oven and roast for 8 minutes.

In another pan, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.

Saute 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. Toss to combine.

Divide evenly among the plates and serve.