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 dont need salt, as the ham is quite salty)
Lay your breasts next to eachother and sprinkle over most 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 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
Put a frying pan over a medium heat
Remove the clingfilm and carefully transfer the chicken breasts, ham side down, into the pan
Drizzle over some olive oil
Cook for 3 mins on each side, turning halfway through, giving the ham side an extra 30 secs to crisp up
either serve your chicken breasts whole or cut them into thick slices and pile them on a plate
serve with some lemon wedges for sqeezing over, and a good drizzle of olive oil.
Luuuush served with mash, green veg or a crunchy salad!
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 dont need salt, as the ham is quite salty)
Lay your breasts next to eachother and sprinkle over most 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 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
Put a frying pan over a medium heat
Remove the clingfilm and carefully transfer the chicken breasts, ham side down, into the pan
Drizzle over some olive oil
Cook for 3 mins on each side, turning halfway through, giving the ham side an extra 30 secs to crisp up
either serve your chicken breasts whole or cut them into thick slices and pile them on a plate
serve with some lemon wedges for sqeezing over, and a good drizzle of olive oil.
Luuuush served with mash, green veg or a crunchy salad!