Chicken Breasts with Lemon and Prosciutto


After 3 years of living in Champaign with a regular job or jobs, I have crafted my weekly meals to a science.  Especially with rehearsals and work ending around 10:30 pm most nights, I have to cook my meals ahead of time.  I cook two meals per week, and make the full portion every time so that the meals actually last us about 2-4 days depending on the dish.  Meals like lasagna are great because they can last nearly the whole week….if we feel like eating lasagna every night, which most times we get sick of it by the third day.  However, this one here is a fantastic meal—really quick to make, oh so delicious, and only 384 calories per serving!  Also used up most of my groceries I had at home, which was awesome 🙂

This recipe is so easy you won’t even believe it.  I had no issues or problems at all, and the end result was fantastic!  We had it with some zucchini and yellow squash sauteed in olive oil, salt, and pepper.  You could also serve it with some brown rice, but to eliminate some of those calories, no starches needed with this meal tonight!  Hope you guys decide to try it.

YIELD: 4 servings

TIME: 1 hour

CALORIES: 384 per chicken breast

4 boneless skinless chicken breasts
4 slices prosciutto ham
6 Tbsp butter, softened
2 Tbsp capers, drained and chopped
2 Tbsp fresh thyme leaves
1 lemon, cut into eight slices
4 sprigs thyme
salt and pepper

Preheat oven to 400 F, and sprinkle a 9×13″ Pyrex dish with sea salt (I used two Pyrex square pans so we could eat two and save the other two, but totally up to you!).  Place chicken evenly in the dish and top each breast with one slice of ham.

Use a hand mixer to combine butter, capers, thyme leaves, and salt and pepper to taste.  Take an even dollop of butter and spread over the center of the breast; repeat with all chicken breasts.  Arrange two slices of lemon, overlapping slightly over the butter.  Place one sprig of thyme over each breast and bake in the oven for 25 minutes.

Serve on plates with extra butter sauce if desired.

Hope y’all enjoy!

xoxo, Sara

original recipe from here


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