Chicken, Zucchini, and Prosciutto

INGREDIENTS

1. 4boneless, skinless chicken breasts
2. 1/2teaspoon kosher salt
3. 1/2teaspoon black pepper
4. 2tablespoons olive oil
5. 1/4pound (about 8 slices) prosciutto
6. 3small zucchini, thinly sliced into half-moons
7. 1clove garlic, thinly sliced
8. 1lemon

DIRECTIONS

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.
7. Sourcce: realsimple.com