- 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
- 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.
03/28/2018
recipepes.com
Parma Wrapped Chicken with Mediterranean Vegetables, recipe
PT15M
PT1H
5
455 calories
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