Rosemary-prosciutto chicken with potatoes
- Total Time
Tomatoes on the vine make a pretty presentation for this dish, but if you can only find regular cherry or grape tomatoes, the recipe will still turn out great.
cooking spray1 spray(s)
uncooked red potato(es)1 pound(s), (red-skinned), thinly sliced
garlic clove(s)4 medium clove(s), thinly sliced
rosemary sprig3 item(s), large, fresh
rosemary sprig4 item(s), small, fresh
olive oil1 Tbsp
olive oil1 tsp
table salt¾ tsp
black pepper½ tsp
uncooked boneless skinless chicken breast20 oz, 4 (5-ounce breasts)
prosciutto4 slice(s), thin, (about 2 ounces)
fresh cherry tomato(es)½ pound(s), on vine
- 1 Preheat oven to 400°F. Spray large rimmed sheet pan with nonstick spray.
- 2 Place potatoes, garlic, and large rosemary sprigs in prepared pan. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Spread evenly in pan and roast 10 minutes.
- 3 Meanwhile, sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top each breast with 1 slice of prosciutto, folded into thirds; tuck 1 small rosemary sprig under each slice of prosciutto.
- 4 Remove pan from oven and carefully place chicken on top of potatoes. Roast 15 minutes.
- 5 Remove pan from oven and place tomatoes in pan. Drizzle tomatoes with remaining 1 teaspoon oil and continue roasting until chicken is cooked through and potatoes are tender, about 10 minutes.
- Serving size: 1 chicken breast, about 1/2 cup potatoes, and about 6 cherry tomatoes