Parmesan Chicken with Posh Ham
As cooked by Mick The Miner on Episode 2
Number of times cooked = Number of times Passed On =
Serves: 2
Ingredients:
- 30g Parmesan cheese
- 2 sprigs of fresh thyme
- 2 skinless chicken breasts, preferably
- free-range or organic
- freshly ground black pepper
- 1 lemon
- 6 slices of prosciutto
- olive oil
How to make it:
• 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
How to cook it:
• 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 up
To serve your chicken
• Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
• Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
• Lovely with mash and green veg or a crunchy salad!
