Parmesan Chicken Breasts with Crispy Posh Ham
Published by Hyperion
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking eans it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecheesy, crisp, herby, meaty, savory, sharp, umami
- 2 sprigs of fresh thyme
- 2 skinless chicken breast fillets, preferably free-range or organic
- Freshly ground blak pepper
- 1 lemon
- 1 ¼ ounces grated Parmesan cheese
- 6 slices of prosciutto
- Olive oil
To prepare your chicken
Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as theprosciutto is quite salty). Lay your breasts next to each other and sprinkle over most of the thyme leaves. Grate a little lemon zest over them and sprinkle with Parmesan. Lay 3 prosciutto slices on each chicken breast overlapping them slightly. Drizzle a little olive oil and sprinkle with the remaining thyme leaves. Put a square of plastic wrap over each breast and give them a few really good bashes with the bottom of a saucepan until they are about ½ inch thick.
To cook your chickn
Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through giving the ham side an extra 30 seconds to crisp up.
To serve your chicken
Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. Serve with lemon wedges for squeezing over and a good drizzle f olive oil. Lovely with mashed potatoes and green veggies or a crunchy salad.
2009 Jamie Oliver