CHICKEN, ZUCCHINI, AND PROSCIUTTO

Chicken, Zucchini, and Prosciutto image

Provided by dicentra

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.