Chicken, Zucchini and Proscuitto

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Chicken, Zucchini and Proscuitto Ingredients

4 Chicken breast boneless and skinless	8 slices Prosciutto
1/2 teaspoon Kosher Salt	3 small Zucchini thinly sliced into half moon
1/2 teaspoon Black pepper	1 clove Garlic thinly sliced
2 tablespoon Olive oil	1 Lemon

Instructions for Chicken, Zucchini and Proscuitto

Heat oven to 400 degrees.

Rinse the chicken and pat it dry with paper towels. Pound to even thickness. Season the chicken with 1/4 t. each of the salt and pepper.

Heat 1 T. of oil in a large ovenproof skillet over medium-high heat. Cook the chicken to 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 proscuitto until crisp, 1 to 2 minutes per side. Transfer to a plate.

Add the zucchini, garlic and remaining salt and pepper and cook until tneder, 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.

Note: Sliced mushrooms could be added to the zucchini as they saute. If lemon taste is not to one's taste, that can be eliminated on some diner's plates.

Calories 298
Fat 9 gr.
Protein 49 gr.

Main Ingredient: Poultry-OtherCuisine: American

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