Parma Wrapped Chicken With Mediterranean Vegetables

Name: Parma Wrapped Chicken With Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C).
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.
3
Roast vegetables in preheated oven until tender, about 15 minutes.
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.
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.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Parma Wrapped Chicken With Mediterranean Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!