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Parma Wrapped Chicken with Mediterranean Vegetables


"This is the simplest, most-delicious chicken recipe, anyone can make it!"
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1 h 15 m servings 570 cals
Original recipe yields 2 servings


  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Aside from struggles of getting the veggies and chicken cooked properly which involved a lot of adding one thing first, then something else, then removing chicken, and too much work for what sho...

Most helpful
Most positive
Least positive

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 ...

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 adde...

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 d...

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 ...

This was very yummy! Thanks for a great recipe!

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

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 veg...

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

Very good! Remember to season the chicken before wrapping them.