Jeff cooked this recipe of Parmesan Chicken Breast with Crispy Posh Ham that we also got from Jamie Oliver's Food Revolution. It is a great alternative to the usual grilled chicken breast. We love the crispy texture and the refreshing lemon taste!INGREDIENTS
• 2 sprigs of fresh thyme
• 2 skinless chicken breast fillets, preferably free-range or organic
• Freshly ground black pepper
• 1 lemon
• 1 ¼ ounces grated Parmesan
• 6 slices of prosciutto
Olive oil
• 2 skinless chicken breast fillets, preferably free-range or organic
• Freshly ground black pepper
• 1 lemon
• 1 ¼ ounces grated Parmesan
• 6 slices of prosciutto
Olive oil
DIRECTIONS
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 and sprinkle with Parmesan. Lay 3 prosciutto slices on each chicken breast overlapping them slightly (we only used one slice per breast). 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 chicken
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.
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 and sprinkle with Parmesan. Lay 3 prosciutto slices on each chicken breast overlapping them slightly (we only used one slice per breast). 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 chicken
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.
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