Ingredients
1 large boneless, skinless chicken breast
Tuscan Sunset or Italian seasoning
1/2 cup chicken broth
Brussels sprouts - trimmed and quartered
1 medium-size potato
1 shallot
4 or 5 cloves garlic
3 slices prosciutto
olive oil (approx. 1/4 cup)
salt
pepper
Preparation
Mince shallot and garlic, place in bowl with olive oil, salt and pepper. Let stand for 30 minutes. Peel potato and cut into bite-size pieces. Toss with the shallot/garlic oil. Place in roasting pan and bake for 15 minutes at 400 degrees. Meanwhile, cook chicken breast in a covered pan with Tuscan Sunset seasoning and broth until cooked through. Let cool slightly and cut into bite-size pieces. Toss brussels sprouts with olive oil, salt and pepper. Add to the potatoes. Cook the mix another 10 minutes. While this is cooking, crisp the prosciutto in a skillet, and crumble. Add the chicken and prosciutto to the potato/brussels sprouts mix and toss well. Let cook 1 - 2 minutes. Serve.
