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