Parma Wrapped Chicken with Mediterranean Vegetables

Parma Wrapped Chicken with Mediterranean Vegetables
Parma Wrapped Chicken with Mediterranean Vegetables

Parma Wrapped Chicken with Mediterranean Vegetables

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 264 kcal

Ingredients
  

  • 1/2 pound baby red potatoes cut in half
  • 1 zucchini halved lengthwise and cut into 1-inchslices
  • 1 red onion cut into 1/2-inch thick wedges
  • 2 red bell peppers cut into 1-inch pieces
  • 12 cherry tomatoes
  • 2 tbsp garlic minced
  • 1/2 tbsp thyme leaves dried
  • 1/4 tbsp red pepper flakes crushed
  • Salt and freshly ground pepper to taste
  • 2 tbsp olive oil
  • 2 (5 ounce) skinless boneless chicken breast halves
  • 4 (1/2 ounce) slices thinly sliced prosciutto di Parma

Notes

Parma Wrapped Chicken with Mediterranean Vegetables: Preheat oven carefully to 400 degrees F (200 degrees C).
Blend potatoes, zucchini, onion, ringer peppers, and tomatoes into an enormous bowl; include garlic, thyme, and red pepper drops. Hurl vegetable blend and season with salt and pepper. Pour olive oil over the vegetables and hurl to coat; fill a glass heating dish. Also, prepare in the preheated oven for 15 minutes.
Cook vegetables in the preheated oven until delicate, around 15 minutes.
Season chicken properly with salt and pepper. Wrap each bosom with two cuts of prosciutto and secure prosciutto set up with toothpicks; place on the vegetables and keep heating until the chicken has solidified and is never again pink in the middle, around 30 minutes.
Expel chicken from the heating dish to cool for 5 minutes — Gap the broiled vegetables among two supper plates. Expel toothpicks from chicken; cut each bit of chicken into five corners to corner cuts. Fan the chicken out over the plants.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g
Keyword Parma Wrapped Chicken
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