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Parma-Wrapped Chicken with Mediterranean Vegetables

By: BettyBoothroyd  
"This is the simplest, most delicious chicken recipe, anyone can make it!"

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (8)

Rate/Review | 350 people have saved this

Prep Time:
25 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 2 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl. Add the garlic, thyme, and red pepper flakes; season to taste with salt and pepper. Pour in olive oil, then toss until the vegetables are evenly coated with oil. Pour into a glass baking dish, and bake in preheated oven for 15 minutes.
  3. Meanwhile, season the chicken to taste with salt and pepper. Wrap each chicken breast with two slices of prosciutto, and secure with toothpicks. After the vegetables have cooked for 15 minutes, place the prosciutto-wrapped chicken on top of the vegetables, and continue baking until the chicken has firmed and turned opaque, about 30 minutes.
  4. To serve, remove the chicken from the baking dish, and allow to rest for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken, then slice each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 571 | Total Fat: 27.1g | Cholesterol: 106mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by SSOUZA78 
I made this the other night and it was a big hit. The only reason why I gave it 4 stars is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2008 by Krissy 
This is really good. I didn't have parma, so I wrapped the chicken in slices of bacon that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by mama2006 
So yummy! I also sprinkled the veggies with a little parmesan cheese, which was great! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by poidog 
Potatoes take longer FOR SURE, even if you cut them in smaller pieces. I added pitted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by MaggieMay 
This recipe was so easy and delicious! I added provolone to the chicken and prosicutto wrap... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2007 by VORCHA 
As previously mentioned, the potatoes take quite a bit longer to cook than the rest of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by BRIDGET17 
This recipe is very versatile and easy to make. Everyone loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by Cooking in WA 
I agree that the potatoes need to be baked longer than the rest of the vegetables. I will add... MORE

 
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