This recipe, from Real Simple, seemed like a perfect antidote for winter - bursting with fresh, summer flavours. It also seemed like a perfect thing for s weeknight meal since it is on the table in 30 - 40 minutes. Of course, even better, it has 300 calories per serving!
We loved this. The chicken was super moist and the lemon made it taste so light but the best thing was the crispy prosciutto! Super easy to prepare too. Oh but the prosciutto... Can't wait to make this again.
Chicken, Zucchini and Prosciutto, from RealSimple.com
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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