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Jamie's Ministry of Food | Parmesan Chicken Breasts | Channel 4

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Uploaded on Oct 16, 2008

This is a great way to prepare chicken breasts.
The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken.
Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast.

If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well.

To prepare your chicken, 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 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 theyre about 1cm thick.

To cook your chicken.

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!

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