How to Make Parma Wrapped Chicken with Mediterranean Vegetables - A Step-by-Step Guide

Parma wrapped chicken with Mediterranean vegetables is a delicious and healthy dish that is perfect for a weeknight dinner or a special occasion. This recipe is a combination of succulent, tender chicken breast wrapped in salty, savory Parma ham, and roasted with a medley of colorful and flavorful Mediterranean vegetables.

This recipe is a great way to elevate a simple chicken breast and turn it into a show-stopping main course. The combination of the salty ham and the juicy chicken c...

Read more

Ingredients

  • ½ pound baby red potatoes, cut in half
  • 1 zucchini, halved lengthwise and cut into 1 inch slices
  • 1 red onion, cut into 1/2-inch thick wedges
  • 2 red bell peppers, cut into 1 inch pieces
  • 12 cherry tomatoes
  • 2 tablespoons minced garlic
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 4 (1/2 ounce) slices thinly sliced prosciutto di Parma

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 2
  • Yield: 2 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • MIx potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
  • Roast vegetables in preheated oven until tender, about 15 minutes.
  • Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
  • Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.
  • Nutrition

    570 cal.

    • Total Fat: 27g
    • Saturated Fat: 7g
    • Cholesterol: 105mg
    • Sodium: 731mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 8g
    • Total Sugars: 10g
    • Protein: 41g
    • Vitamin C: 205mg
    • Calcium: 89mg
    • Iron: 4mg
    • Potassium: 1618mg