Parma Wrapped Chicken with Mediterranean Vegetables
Here's an unquestionably delicious dish: chicken breasts wrapped with prosciutto are roasted on top of a savory assortment of seasoned vegetables.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
570 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Roast vegetables in preheated oven until tender, about 15 minutes.
Step 4
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.
Step 5
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.
Ingredients
2 tablespoons olive oil
2 tablespoons minced garlic
¼ teaspoon crushed red pepper flakes
2 (5 ounce) skinless, boneless chicken breast halves
12 cherry tomatoes
½ teaspoon dried thyme leaves
salt and freshly ground pepper to taste
½ 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
4 (1/2 ounce) slices thinly sliced prosciutto di Parma
