Monday, September 14, 2009

Chicken, Zucchini, and Prosciutto

I got this recipe fromthe RealSimple web site. I have made it twice and it is really good. We had Pasek Cellars Blackberry wine with it, but only because it was open. I would have chosen a non-oaked Chardonney, my favorite being by Pasek, but gone for the season. I can't wait until next year to get more.


Chicken, Zucchini, and Prosciutto

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

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.

Yield: Makes 4 servings

CALORIES 298 (27% from fat); FAT 9g (sat 2g); CHOLESTEROL 114mg; CARBOHYDRATE 5g; SODIUM 1,134mg; PROTEIN 49g; FIBER 1g; SUGAR 2g


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