Parmesan Chicken Breasts with Crispy Posh Ham
Jamie Oliver's recipe. 66
skinless, preferably free-range or organic
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 the prosciutto 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, then sprinkle with the Parmesan.
Lay 3 prosciutto slices on each chicken breast, overlapping them slightly.
Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.
To cook your chicken:
Put a frying pan over a medium heat.
Remove the cling film 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 some lemon wedges for squeezing over, and a good drizzle of olive oil.
Lovely with mash and green veg or a crunchy salad!