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