Adapted from “Jamie’s Food Revolution,” by Jamie Oliver. Serves 2. Easily doubled for leftovers.
Ingredients
2 sprigs fresh thyme
2 skinless chicken breast filets, preferably free-range or organic
Freshly ground black pepper
1 lemon
About 1/8 to 1/4cup grated parmesan, to taste
6 slices of prosciutto
Olive oil
Directions
Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a crisscross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Sprinkle most of the thyme leaves over the breasts. Grate a little lemon zest over them, then sprinkle with parmesan. Lay 3 prosciutto slices on each chicken breast, overlapping slightly. Drizzle with 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’re about 1/2-inch thick.
Place frying pan over medium heat. Remove 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. Serve with lemon wedges.
