Chicken with Parmagiana. From Jamie

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 clingfilm 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 clingfilm 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 u

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