Chicken, Zucchini, and Prosciutto

Ingredients

Buy

• 4 boneless, skinless chicken breasts
• 1/4 pound (about 8 slices) prosciutto
• 3 small zucchini , thinly sliced into half-moons
• 1 lemon

On Hand

• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 clove garlic , thinly sliced

Instructions

1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini , garlic , and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.