Prosciutto Topped Chicken Breasts
This meal looks complicated, but is simple enough for a weeknight dinner. Lightly pounded chicken is topped with herbs, Parmesan cheese and prosciutto. The ham gets crispy in the skillet while the chicken stays moist and tender. A sure crowd pleaser.
Ingredients:
3 sprigs Fresh thyme, leaves only
4 boneless, skinless chicken breasts
Freshly ground black pepper
1 lemon, zest and juice
¾ cup grated Parmesan
6-8 slices of prosciutto
Olive oil
Method:
Place each chicken breast between 2 sheets of plastic wrap and pound them with a meat pounder or small frying pan until they're about 1/2 inch thick.
Season with salt and pepper (you don't need much salt because of the prosciutto). Sprinkle with thyme leaves, grated lemon zest and Parmesan. Lay 2-3 prosciutto slices on each chicken breast, overlapping them slightly. Drizzle with a little olive oil.
Heat two tablespoons of olive oil in a large pan over medium heat. Carefully place the chicken breast, prosciutto side down, into the pan. Cook for 3 minutes. Carefully flip the chicken breasts, making sure you don’t disturb the prosciutto layer. Cook on the second side for 3-4 more minutes, until cooked through.
You can serve the chicken breasts whole or cut into thick slices. Squeeze lemon juice over the chicken just before serving.