May 1, 2012

Parmesan Chicken Breasts with Prosciutto

This is my go-to recipe (from Jamie Oliver's "Ministry Of Food") for when I am pushed for time to cook dinner, but still want to prepare something that is super tasty and visually appealing. It is a fantastic way to serve chicken breasts, but you can also subsitute in boneless chicken Maryland or thigh fillets. However, keep in mind that the crisp, salty prosciutto is a perfect match with chicken breast, lending moisture and flavour. Bashing the chicken out thinly before you start cooking also means it cooks much faster than a regular chicken breast. 

Serves 2:
- 30 g Parmesan cheese, grated
- 2 sprigs fresh thyme, leaves picked
- 2 skinless chicken breasts
- Freshly ground black pepper
- 1 lemon
- 6 thin slices prosciutto
- Olive oil

Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife and season with a little pepper. Lay the 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 clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they're about 1cm thick.

Put a frying pan over a medium heat. Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil and cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

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!

Parmesan Chicken Breasts with Prosciutto, served with Broccolini and Potato Salad

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