This is a great recipe for those nights when you want something simple and easy (which, if you haven't noticed by now, is kind of my m.o.) that doesn't require a lot of ingredients either. Sine I'm such a huge fan of chicken, I'm always willing to try simple ways to change it up. This recipe definitely delivers on all fronts.
As you can see, I used pancetta instead of prosciutto since I prefer it but use whatever you like. I think I'll try pepper jack next time since the Parmesan wasn't as sticky as I would have liked. Plus I LOVE pepper jack. I'll also use chicken cutlets or slice my chicken in half to make it thinner. Even pounding it, I couldn't get my chicken as thin as Jamie's. After I browned both sides I had to throw my breasts in the oven to finish cooking. So keep that in mind if you have the same problem.
Would I make this again? Most definitely.
Parmesan Chicken Breasts With Crispy Posh Ham
2 sprigs of fresh thyme
2 skinless chicken breast fillets, preferably free-range or organic
Freshly ground black pepper
1 1/4 ounces grated Parmesan
6 slices of prosciutto
1. 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. 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 1/2 inch thick.
2. 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.
It really is that easy. There's even a video to go with this one:
Source: Jamie Oliver