Parma Wrapped Chicken with Mediterranean Vegetables Recipe -
Parma Wrapped Chicken with Mediterranean Vegetables Recipe
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Parma Wrapped Chicken with Mediterranean Vegetables

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"This is the simplest, most-delicious chicken recipe, anyone can make it!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Mar 02, 2007

I made this the other night and it was a big hit. The only reason why I gave it 4 stars is because it took way longer to cook because of the potatoes. I think that I cooked the veggies for an extra 20 minutes.

Jun 17, 2011

This was very good. I cut the potatoes rather small and put them in the oven with the herbs/spices & oil for 10 minutes. While the potatoes were roasting I cut up the rest of the veggies (I added carrots rather than the onion & peppers -- personal preference). Added them to the pan and put back in the oven for 15 minutes. The proscitto I have was rather wide so I wrapped it around the breasts without using toothpicks. Added the chicken to the pan when the veggies were done and finished baking for 20 minutes. When the chicken was done I took it out to rest & turned the broiler on to brown the veggies the way we like them!


22 Ratings

Jun 27, 2008

This is really good. I didn't have parma, so I wrapped the chicken in slices of bacon that I had cooked for about a minute in the microwave (helps the browning process). Thanks for a great 1 dish recipe.

Jul 06, 2011

We enjoyed this dish quite a bit. I thought I was all set to make it, but my thyme smelled a little musty so I subbed rosemary, but otherwise kept the recipe the same. My proscuitto slices were almost exactly the same size and my chicken breasts so I just laid them on top instead of wrapping. I quartered the potatoes, but they were still a little firm compared to the other veggies. Next time, I will take other reviewers' suggestions of putting only the taters in first, then adding the veggies & chicken. Next time I would also add baby carrots. All, in all though, this is an easy weeknight dinner and a great way to get a couple of servings of veggies in. Oh! I almost forgot, my sister and I were able to make 4 not 2 meals out of this. Thanks for sharing Betty!

Mar 17, 2010

This was very yummy! Thanks for a great recipe!

Aug 07, 2009

Potatoes take longer FOR SURE, even if you cut them in smaller pieces. I added pitted Kalamata Olives and they were a delicious addition.

Apr 24, 2007

As previously mentioned, the potatoes take quite a bit longer to cook than the rest of the veggies. I ended up starting them 20 minutes before everything else than adding in the rest of the veggies and chicken. I used Roma tomatoes instead of cherry, much better flavor, tossed 1 spring of fresh rosemary. Next time, I might try bone-in chicken breasts. I've always loved their flavor better than boneless but boneless are easier to serve.

Mar 02, 2007

So yummy! I also sprinkled the veggies with a little parmesan cheese, which was great!


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  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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