Parma Wrapped Chicken With Mediterranean Vegetables
Ingredients
- Servings: 2
- 1/2 pound baby red potatoes, cut in half
- 1 zucchini, halved lengthwise and cut into 1 inch slices
- 1 red onion, cut into 1/2-inch thick wedges
- 2 red bell peppers, cut into 1 inch pieces
- 12 cherry tomatoes
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 (5 ounce) skinless, boneless chicken breast halves
- 4 (1/2 ounce) slices thinly sliced prosciutto di parma
Recipe
Preparation Time: 25 mins
Cook Time: 45 mins
Ready Time: 1 hr 15 mins
- preheat oven to 400 degrees f (200 degrees c).
- mix potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. toss vegetable mixture and season with salt and pepper. pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
- roast vegetables in preheated oven until tender, about 15 minutes.
- season chicken with salt and pepper. wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
- remove chicken from the baking dish to cool for 5 minutes. divide the roasted vegetables among two dinner plates. remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. fan the chicken out on top of the vegetables.
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