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Parma Wrapped Chicken with Mediterranean Vegetables

Parma Wrapped Chicken with Mediterranean Vegetables

Name: Parma Wrapped Chicken with Mediterranean Vegetables
Prep time: 25 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
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 medium (blank)s red bell peppers, cut into 1 inch pieces; 12 eaches cherry tomatoes; 2 tablespoons minced garlic; ½ teaspoon dried thyme leaves; ¼ teaspoon crushed red pepper flakes; 1 pinch 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

Rating: 4.5 stars

30 Ratings
25 Reviews
7 Photos

This is the simplest, most-delicious chicken recipe, anyone can make it!

By BettyBoothroyd

Recipe Summary

prep:

25 mins

cook:

45 mins

additional:

5 mins

total:

1 hr 15 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

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.
Step 3

Roast vegetables in preheated oven until tender, about 15 minutes.
Step 4

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.
Step 5

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 Facts

Per Serving:

570.2 calories; 41.4 g protein; 41.6 g carbohydrates; 105.3 mg cholesterol; 730.9 mg sodium. Full Nutrition

Reviews (25)

Most helpful positive review

SSOUZA78

03/02/2007

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. Read More

Helpful

(17)

Most helpful critical review

Keeli

02/03/2017

Aside from struggles of getting the veggies and chicken cooked properly which involved a lot of adding one thing first then something else then removing chicken and too much work for what should have been a one pan put it in the oven and forget about meal prep really the problem for us was that although we loved all the ingredients we found the final result rather dull and bland. Great for using up what was in the fridge but not worthy of a repeat performance. Read More

Helpful

(2)

30 Ratings

5 star values: 16
4 star values: 13
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SSOUZA78

03/02/2007

Helpful

(17)

gebah

06/17/2011

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! Read More

Helpful

(15)

Krissy

06/27/2008

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. Read More

Helpful

(13)

eecaule

07/06/2011

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! Read More

Helpful

(9)

poidog

08/07/2009

Potatoes take longer FOR SURE even if you cut them in smaller pieces. I added pitted Kalamata Olives and they were a delicious addition. Read More

Helpful

(8)

VORCHA

04/24/2007

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. Read More

Helpful

(7)

coffeemama2five

03/17/2010

This was very yummy! Thanks for a great recipe! Read More

Helpful

(7)

mama2006

03/02/2007

So yummy! I also sprinkled the veggies with a little parmesan cheese which was great! Read More

Helpful

(7)

Sarah

02/28/2011

Very good! Remember to season the chicken before wrapping them. Read More

Helpful

(6)

Keeli

02/03/2017

Helpful

(2)

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Nutritional Information

Parma Wrapped Chicken with Mediterranean Vegetables

Servings Per Recipe: 2
Calories: 570.2

% Daily Value *

protein: 83 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 32 %

sugars:

fat: 42 %

saturated fat: 33 %

cholesterol: 35 %

vitamin a iu: 95 %

niacin equivalents: 181 %

vitamin b6: 99 %

vitamin c: 342 %

folate: 34 %

calcium: 9 %

iron: 23 %

magnesium: 37 %

potassium: 45 %

sodium: 29 %

thiamin: 29 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.