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.