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Rosemary-prosciutto chicken with potatoes

Rosemary-prosciutto chicken with potatoes

5
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This recipe makes great use of only one pan by layering the ingredients by cooking time. Great for summer or winter time dinners, this recipe is fully prepared in under an hour. The final presentation is so lovely you can bring the whole pan to the table for serving. Place the salty, rich prosciutto on top of the chicken to insulate the breasts with an oilier protein and help to keep them moist during roasting. Tomatoes on the vine make a pretty presentation for this dish, but regular cherry or grape tomatoes work just as well. Other herbs such as sage or thyme can be used in place of rosemary.

Ingredients

Cooking spray

1 spray(s)

Uncooked red potato

1 pound(s), (red-skinned), thinly sliced

Garlic

4 clove(s), thinly sliced

Rosemary sprig

3 item(s), large, fresh

Rosemary sprig

4 item(s), small, fresh

Olive oil

1 Tbsp

Olive oil

1 tsp

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Prosciutto

4 slice(s), thin, (about 2 ounces)

Cherry tomatoes

½ pound(s), on vine

Instructions

  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.
  6. Serving size: 1 chicken breast, about 1/2 cup potatoes, and about 6 cherry tomatoes

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