"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken, Zucchini, and Prosciutto Recipe

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This recipe for Chicken, Zucchini, and Prosciutto, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half moons
1 clove garlic, thinly sliced
1 lemon

Directions:
Directions:
Heat oven to 400. Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 tsp each of the salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof 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 20 minutes per side. Transfer to a plate.

Add the zucchini, garlic, and the remaining salt and pepper to the second skillet and cook until tender, about 3 minutes.

Transfer the prosciutto, zucchini, and garlic to skillet with the chicken, squeeze the lemon over the top and toss.

Divide among plates.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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