Chicken Prosciutto

What You Need:

  1. 4 boneless, skinless chicken breasts
  2. 1/2 teaspoon kosher salt
  3. 1/2 teaspoon black pepper
  4. 2 tablespoons olive oil
  5. 1/4 pound (about 8 slices) prosciutto
  6. 3 small zucchini, thinly sliced into half-moons
  7. 3 cloves garlic
  8. thinly sliced 1 lemon

What You Do:

  1. Heat oven to 400° F
  2. Season the chicken with ¼ teaspoon each of the salt and pepper.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  4. Cook the chicken for 2 minutes per side.
  5. Transfer the chicken to the oven and roast for 8 minutes.
  6. Meanwhile, in a second skillet, over medium heat, heat the remaining oil.
  7. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  8. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
  9. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss.
  10. Divide among the plates.