Parmesan Chicken Breasts wrapped in Prosciutto
- 60g parmesan cheese
- 4 sprigs thyme
- pick off the leaves
- 4 skinless chicken breasts
- Black pepper
- 1 lemon
- 12 slices of prosciutto
- olive oil
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Score the underside of the chicken breasts, criss-cross, with a small knife and season with a little pepper and most of the thyme leaves.
Grate a little lemon zest over them and 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 bash to about 1cm thickness.
Put a frying pan onto a medium heat. Add the chicken breasts, prosciutto side down. Drizzle over some olive oil. Cook for 3 minutes on each side, giving the ham side an extra 30 seconds to crisp up
Alternative ways with the chicken breast:
1. Mix 1 heaped teaspoon dried oregano, 1 teaspoon ground allspice and finely grated zest of a lemon. Toss the chicken breasts in the mix and then bash to flatten out before cooking
2. Mix 1 heaped teaspoon ground allspice and 1 heaped teaspoon smoked paprika. Toss the chicken breasts in the mix and then bash to flatten out before cooking
3. Mix 1 teaspoon sweet smoked paprika and 2 heaped tablespoons polenta. Toss the chicken breasts in the mix and then bash to flatten out before cooking