Slow Cooker Chicken Marbella

Slow Cooker Chicken Marbella

TOTAL TIME: 6:00

PREP: 0:15

SERVES: 4

INGREDIENTS

½ c. dry white wine

2 tbsp. brown sugar

1½ tsp. dried oregano

3 tbsp. red wine vinegar

Kosher salt and pepper

6 clove garlic

1 tbsp. capers

½ c. prunes

¼ c. pitted green olives

4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)

¼ c. fresh flat-leaf parsley

1 c. long-grain white rice

DIRECTIONS

1- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.

2- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.

3- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice

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Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

TOTAL TIME: 8:15

PREP: 0:15

SERVES: 4

INGREDIENTS

4 clove garlic

1 piece fresh ginger

2 tbsp. red wine vinegar

2 tsp. curry powder

1 tsp. ground cumin

Kosher salt and pepper

8 small boneless skinless chicken thighs (about 1 1/2 lb total)

2 small onions

1 c. long-grain white rice

2 plum or other tomatoes

Nonfat Greek yogurt and fresh cilantro, for serving

DIRECTIONS

1- In a 5- to 6-qt slow cooker, whisk together the garlic, ginger, vinegar, curry powder, cumin, 2 Tbsp water, 1/2 tsp salt and 1/4 tsp pepper.

2- Add the chicken and onions and toss to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 8 hours on low or 4 to 5 hours on high.

3- When the chicken has 25 minutes left to cook, cook the rice according to package directions.

4- Gently fold the tomatoes into the chicken mixture and serve over the rice. Top with the yogurt and cilantro, if desired.

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Slow-Cooker Chicken Mole

Slow-Cooker Chicken Mole

TOTAL TIME: 4:15

PREP: 0:15

COOK: 4:00

SERVES: 6

INGREDIENTS

4 lb. boneless, skinless chicken thighs

Coarse salt

1 can whole tomatoes

1 medium yellow onion

2 dried ancho chiles

1 large chipotle chile in adobo sauce

½ c. sliced almonds

¼ c. raisins

3 oz. bittersweet chocolate

3 clove garlic

3 tbsp. extra-virgin olive oil

¾ tsp. ground cumin

½ tsp. ground cinnamon

fresh cilantro leaves

DIRECTIONS

1-Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

2-Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. 

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Slow-Cooker Chicken Posole

Slow-Cooker Chicken Posole

TOTAL TIME: 3:30

PREP: 0:10

SERVES: 4

INGREDIENTS

1 can yellow or white hominy

1 can Mexican-style diced tomatoes

1 can mild green enchilada sauce

2 carrots

1 medium onion

3 garlic cloves

2 tsp. cumin

5 chicken thighs

Chopped cilantro (optional)

Lime wedges (optional)

Tortilla chips (optional)

DIRECTIONS

1-Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

2-Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

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Slow Cooker Cheesy Chicken and Tortillas

Slow Cooker Cheesy Chicken and Tortillas

TOTAL TIME: 4:40

PREP: 0:10

COOK: 4:00

YIELD: 6 MAIN-DISH SERVINGS

INGREDIENTS

4 skinless, boneless chicken breast halves

1 package taco seasoning mix

5¼ c. Swanson® Chicken Stock

2 tbsp. butter

2 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

10 fajita-size flour tortillas

4 c. shredded Mexican cheese blend

hot cooked regular long-grain white rice

DIRECTIONS

1-Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.

2-Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.

3-Heat the oven to 350 degrees F.

4-Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan.  Stir in the chicken.

5-Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

Using Campbell's Cream of Chicken Soup: Vitamin A 39%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV 

Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 1316, Total Fat 61g, Saturated Fat 30g, Cholesterol 208mg, Sodium 3842mg, Total Carbohydrate 115g, Dietary Fiber 8g, Protein 74g, Vitamin A 41%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV

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Italian Chicken Skewers

Italian Chicken Skewers

TOTAL TIME: 0:25

PREP: 0:15

YIELD: 8 SKEWERS

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into large cubes

kosher salt

Freshly ground black pepper

2 tbsp. tomato paste

1/4 c. extra-virgin olive oil, plus more for drizzling

3 garlic cloves, minced

1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish

8 skewers, soaked in water for 20 minutes

DIRECTIONS

1-Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.

2-Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.

3-Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

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Chicken Caesar Salad with Garlicky Croutons

Chicken Caesar Salad with Garlicky Croutons

TOTAL TIME: 0:25

PREP: 0:15

SERVES: 4

INGREDIENTS

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1/4 tsp. Worcestershire sauce

2 tbsp. grated Parmesan, plus more for serving

4 tbsp. olive oil

kosher salt

Black pepper

1 medium red onion, cut into 1/4 in. thick wedges

2 thick slices country bread

4 6-oz. boneless, skinless chicken breasts

1 clove garlic

1 head romaine, sliced crosswise into 1/2 in. wide strips (about 10 c.)

DIRECTIONS

1-Heat grill or grill pan to medium-high. In a large bowl, whisk together the lemon juice, mustard, Worcestershire, Parmesan, 2 tablespoon oil and 1/4 teaspoon each salt and pepper; set aside.

2-Brush the onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Brush the bread with 2 teaspoon oil. Brush the chicken with the remaining teaspoon oil and season with 1/2 teaspoon each salt and pepper.

3-Grill the chicken and onion until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the bread until toasted and slightly charred, 1 to 2 minutes per side; rub each side of the bread with the garlic.

4-Slice the chicken and cut the bread into 1-inch pieces. Toss the romaine with the dressing. Fold in the chicken, onions and grilled croutons. Sprinkle with additional Parmesan, if desired.

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Grilled Chicken with Nectarines, Cucumber, and Corn

Grilled Chicken with Nectarines, Cucumber, and Corn

TOTAL TIME: 0:20

PREP: 0:20

YIELD: 4 SERVINGS 

SERVES: 4

INGREDIENTS

3 tbsp. olive oil

1 tbsp. white wine vinegar

kosher salt

Pepper

2 ripe nectarines or peaches

½ small red onion

4 boneless, skinless chicken breasts

1 small Kirby cucumber

½ c. fresh corn kernels

½ c. roughly chopped fresh basil

DIRECTIONS

1-Heat grill to medium-high. Clean and lightly oil the grill.

2-In a medium bowl, whisk together the vinegar, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.

3-Rub the chicken with the remaining tablespoon oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until cooked through or the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to a platter.

4-Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over the chicken.

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Panzanella Salad with Grilled Chicken

TOTAL TIME: 0:30

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4

INGREDIENTS

2 tbsp. red wine vinegar

1 clove garlic

¾ tsp. salt

½ tsp. coarsely ground black pepper

4 tbsp. olive oil

¼ loaf country-style bread

2 medium red peppers

1 medium red onion

1 lb. skinless, boneless chicken breast halves

2 lb. plum tomatoes

¼ c. small fresh basil leaves or 2 tablespoons chopped leaves

DIRECTIONS

1-Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.

2-Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.

3-In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.

4-Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.

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Chicken Caesar Burgers

Chicken Caesar Burgers

TOTAL TIME: 0:32

PREP: 0:20

COOK: 0:12

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4

INGREDIENTS

1 lemon

2 anchovy fillets

1 small garlic clove

⅓ c. light mayonnaise

½ c. freshly grated Parmesan cheese

1 large heart of romaine lettuce

1 tbsp. olive oil

salt and ground black pepper

1¼ lb. ground chicken or turkey

nonstick cooking spray

4 squares focaccia bread (1 inch thick)

DIRECTIONS

1- Prepare outdoor grill for direct grilling over medium heat.

2- From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set Caesar sauce aside. Makes about 1/2 cup.

3- Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt.

4- In medium bowl, combine chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining Parmesan just until blended. Shape into four 3/4-inch-thick burgers. Spray both sides of burgers with nonstick spray.

5- Place burgers on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once. Burgers should reach internal temperature of 170 degrees F.

6- About 5 minutes before burgers are done, add romaine to grill rack. Grill about 5 minutes or until lightly browned and softened, turning occasionally and transferring romaine to platter as they are done.

7- Serve burgers on focaccia with romaine and Caesar sauce.

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Grilled Chicken with Greek Flavors

Grilled Chicken with Greek Flavors

TOTAL TIME: 2:25

PREP: 0:25

SERVES: 4

INGREDIENTS

4 skinless, boneless chicken breasts (about 2 pounds)

1 c. red wine vinaigrette (such as Wish-Bone's)

1 tbsp. chopped fresh oregano

½ tsp. salt

1 lb. cherry or small mixed heirloom tomatoes

2 tbsp. red wine vinaigrette

¼ tsp. salt

½ tbsp. torn fresh oregano, plus more for garnish

1½ oz. feta cheese

DIRECTIONS

1- Marinate chicken breasts in a mixture of red wine vinaigrette, fresh oregano, and salt for 1 hour. Remove chicken from marinade and cook on a grill, or grill pan, over medium-high heat, turning once, until cooked through, 10 to 12 minutes. Keep warm.

2- Meanwhile, toss tomatoes, red wine vinaigrette, and salt in a medium bowl. Lower grill temperature to medium. Sear tomatoes, cut sides down, until slightly softened, about 2 minutes. Return tomatoes to bowl and toss with torn fresh oregano.

3- Slice chicken and transfer to a platter. Spoon tomatoes alongside chicken. Crumble and sprinkle feta cheese plus additional fresh oregano over tomatoes.

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Apple-Stuffed Chicken

TOTAL TIME: 0:40

PREP: 0:20

SERVES: 4

INGREDIENTS

1 Empire, Fuji or Braeburn apple
½ c. shredded reduced-fat Cheddar
2 tbsp. seasoned dried bread crumbs
1½ tsp. chopped fresh thyme
1 tbsp. lemon juice
½ tsp. each salt and freshly ground pepper
4 skinless
¼ c. all-purpose flour
2 tsp. canola oil
¾ c. apple cider
½ c. chicken broth
2 tsp. Dijon mustard

DIRECTIONS

1- You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

2- Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)

3- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1⁄2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer.

4- Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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BAKED “FRIED” CHICKEN

BAKED “FRIED” CHICKEN

PREP TIME 15 mins
COOK TIME 20 mins
TOTAL TIME 35 mins

Serves: 4-6

INGREDIENTS

10 chicken tenderloins

1 cup buttermilk

1 cup flour

1 cup panko breadcrumbs

1/4 cup cornmeal

3 tablespoons butter

Spice Mixture

1 tablespoon salt (it won't taste salty)

1 teaspoon pepper

1 teaspoon smoked paprika (may sub. regular)

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

DIRECTIONS:

1- Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.

2- Preheat oven to 400F degrees. Line a large rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats.

 

3- Remove baking tray once butter is melted.

4- Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

5- Remove chicken tenders from buttermilk and allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

6- Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

7- Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.
Serve with your favorite dipping sauce. Enjoy!

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Slow-Cooker Parmesan-Garlic Chicken Wings

Slow-Cooker Parmesan-Garlic Chicken Wings

TOTAL TIME: 3:10

PREP: 0:10

SERVES: 6-8

INGREDIENTS

2 lb. chicken wings

1/2 stick butter, melted

4 cloves garlic, minced

2 tbsp. Dried Parsley

1 1/2 c. grated Parmesan

kosher salt

Freshly ground black pepper

DIRECTIONS

1-Place chicken wings in a large slow-cooker.

2-In a large bowl, mix together melted butter, garlic, dried parsley, and 1 cup Parmesan and season with salt and pepper. Pour mixture over chicken wings and stir to coat.

3-Cover and cook on high until cooked through, 2 1/2 to 3 hours.

4-Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Sprinkle with additional Parmesan and broil until crispy, 5 minutes.

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Herb Baked Chicken & Vegetables

Herb Baked Chicken & Vegetables 

Prep Time 20min.

Total Time 45min.

Servings 4 servings, 1/4 recipe (330 g) each

INGREDIENTS

2 zucchini, cut into 1-inch-thick slices

1 large red onion, cut into 8 wedges

2 tsp. oil

1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing

2 Tbsp. pesto

4 small boneless skinless chicken breasts (1 lb./450 g)

1 cup cherry tomatoes 

DIRECTIONS

Heat oven to 425ºF.

Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.

Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.

Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.

Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.

Serving Size 4 servings, 1/4 recipe (330 g) each

AMOUNT PER SERVING

Calories 260

% Daily Value

Total fat 11g

Saturated fat 2g

Cholesterol 70mg

Sodium 310mg

Carbohydrate 12g

Dietary fibre 2g

Sugars 6g

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Flavorful Chicken Fajitas Recipe

Flavorful Chicken Fajitas Recipe

TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min. MAKES: 6 servings

Ingredients

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

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Parmesan-Dijon Chicken

Parmesan-Dijon Chicken

Ingredients

1/4

cup butter or margarine, melted

2

tablespoons Dijon mustard

3/4

cup Progresso™ dry bread crumbs (any flavor)

1/4

cup grated Parmesan cheese

6

boneless skinless chicken breast halves (1 3/4 pounds) 

Directions

1 Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2 Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

3 Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Expert Tips

Serving Size: 1 Serving Calories285  Calories from Fat125  Total Fat14 g  Saturated Fat7 g  Cholesterol95 mg Sodium420 mg Total Carbohydrate10 g  Dietary Fiber0g  Protein30 g %

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Crispy Chicken and Apple Salad

Crispy Chicken and Apple Salad

YIELD:4

ACTIVE TIME:10 min

TOTAL TIME:20 min

INGREDIENTS

1/4 cup all-purpose flour

salt and pepper

1 large egg

1 cup panko breadcrumbs

1 pound boneless, skinless chicken breast, gently pounded to even thickness

2 tablepoons olive oil

1/4 cup buttermilk

2 tablespoons mayonnaise

1 tablespoon white wine vinegar

1 tablespoon chopped fresh parsley

1-2 heads red-leaf lettuce (to make 8 cups of torn leaves)

2 apples, cut into thin wedges

1/2 cup dried cranberries

DIRECTIONS

1.On three small plates, set up the dredging stations: the flour on one, the egg whisked with 1 tablespoon of water on another, and the breacrumbs on the third. Season the flour with 1/4 teaspoon salt, and the pano with 1/2 teaspoon salt. Dry the chicken breasts thoroughly with paper towels until tacky. Dredge first in the flour and shake off the excess, then into the egg mixture, allowing the excess to drip off, and finally in the bread crumbs, pressing gently to adhere.

2.In a medium skillet, heat the olive oil over medium until shimmering. Add the chicken and cook until golden, then flip and finish cooking, 8-10 minutes total. Drain on paper towels, allow to cool for a few moments, then slice into strips.

3.While the chicken cooks, whisk together the buttermilk, mayonnaise, vinegar, and parsley. Season with salt and pepper.

4.Lay the lettuce on a platter and scatter with the apples and cranberries. Lay the chicken over the top, drizzle with dressing, and serve.

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Chicken, Zucchini, and Prosciutto

Chicken, Zucchini, and Prosciutto

Serves : 4 

Hands-On Time : 15 mins

Total Time : 20 mins

INGREDIENTS

4 boneless, skinless chicken breasts

1/2teaspoon kosher salt

1/2teaspoon black pepper

2tablespoons olive oil

1/4pound (about 8 slices) prosciutto

3 small zucchini, thinly sliced into half-moons

1 clove garlic, thinly sliced

1 lemon

DIRECTIONS

Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.

Transfer the chicken to the oven and roast for 8 minutes.

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.

Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.

Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

Per Serving

Calories

298 calories

Calories

27 calories from fat

Fat

9 g

Sat Fat

2 g

Cholesterol

114 mg

Sodium

1,134 mg

Protein

49 g

Carbohydrate

5 g

Sugar

2 g

Fiber

1 g

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