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.