Chicken and Prosciutto...how can you go wrong?

You can't, not with this recipe!

I have had a hankering for food loaded with calories and fat these days. I searched through my recipes and found one that sounded fairly simple and yet satisfying, and oh was it ever. I had made it once a long time ago, much to the delight of Matt and his friend that was over for dinner that evening. It's got great flavor and as the chicken roasts in the oven, the apartment has a wonderful smell, and we can't wait to eat dinner!

CKS note: I couldn't find zuchinni at Trader Joe's, so I used winter squash instead and it tasted equally as good as the zuchinni.

Chicken with Prosciutto and Zuchinni

Ingredients

4 skinless, boneless chicken breasts (or 2 large ones cut in half)
1/4 teaspoon each, salt and pepper
2 tablespoons olive oil
1 clove garlic, minced
8 slices prosciutto
lemon juice
2-3 small zuchinnis, sliced into half moons

Pre-heat oven to 400 degrees. Wash chicken and pat dry. Sprinkle one side with salt and pepper. Heat up oven-safe skillet on medium-high and add 1 tablespoon of the oil. When ready, add the chicken season side down season the side facing up with salt and pepper. Cook for 2-3 minutes per side. ONce both sides are cooked, bake in the oven for 8-10 minutes or until chicken is cooked all the way through.

Meanwhile, in another skillet, add rest of olive oil, and when ready, add proscuitto and cook for 1-2 minutes per side or until crisp. Transfer to plate. Add zuchinni and garlic, and cook until vegetables are very tender. Once you remove the chicken from the oven, transfer zuchinni, garlic, and prosciutto to skillet with the chicken. Sprinkle lemon juice on top, and then divide among plates.