Parma-Wrapped Chicken with Mediterranean Vegetables

Ingredients:

1/2 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

1/2 teaspoon dried thyme leaves

1/4 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

Cooking Instructions:

Preheat oven to 400 degrees F (200 degrees C). Place potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl. Add the garlic, thyme, and red pepper flakes; season to taste with salt and pepper. Pour in olive oil, then toss until the vegetables are evenly coated with oil. Pour into a glass baking dish, and bake in preheated oven for 15 minutes. Meanwhile, season the chicken to taste with salt and pepper. Wrap each chicken breast with two slices of prosciutto, and secure with toothpicks. After the vegetables have cooked for 15 minutes, place the prosciutto-wrapped chicken on top of the vegetables, and continue baking until the chicken has firmed and turned opaque, about 30 minutes. To serve, remove the chicken from the baking dish, and allow to rest for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken, then slice each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

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