Recipe by BettyBoothroyd
"This is the simplest, most-delicious chicken recipe, anyone can make it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
baby red potatoes, cut in half
zucchini, halved lengthwise and cut into 1 inch slices
red onion, cut into 1/2-inch thick wedges
red bell peppers, cut into 1 inch pieces
dried thyme leaves
crushed red pepper flakes
Salt and freshly ground pepper to taste
2 (5 ounce)
skinless, boneless chicken breast halves
4 (1/2 ounce) slices
thinly sliced prosciutto di Parma
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.
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!
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.
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!
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 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.
So yummy! I also sprinkled the veggies with a little parmesan cheese, which was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Parma Wrapped Chicken with Mediterranean Vegetables
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 244
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Chicken thighs combine with classic flavors of the Mediterranean.
This could be the fastest, easiest chicken Parmesan you’ll ever make.
What's cooking in Ellington? This creamy, satisfying linguine.