Thursday, April 1, 2010

Jamie Oliver's Parmesan Chicken with Proscuitto

If you haven't figured out by now, we are prosciutto junkies. I know, I doesn't make sense since Jake won't really eat ham or bacon, but mention prosciutto and he drools. Maybe because it sounds more gourmet, I don't know. As soon as I saw this recipe though, I knew without a doubt that Jake would be all over it.

And rightfully so, because it was downright delicious. I admit, I was skeptical of Jamie's method with this one. It seemed a bit weird but I decided to trust him and just go for it, and it worked. Awesome.

Adapted From Jamie Oliver

2 boneless, skinless, chicken breast halves
1 lemon
1 1/4 oz freshly grated Parmesan cheese
salt and pepper
fresh thyme sprigs
6 slices of prosciutto
olive oil

Using a sharp knife, gently score each side of the breasts in a criss cross pattern. I know. Sounds weird, but it works. Season with pepper. You don't need salt, the prosciutto is real salty. Sprinkle on some thyme leaves, then zest your lemon over top. Sprinkle with the Parmesan cheese.

Lay the prosciutto over top of the chicken, a piece at a time, overlapping them. Top with more thyme leaves and a drizzle of olive oil.

Now here comes the sort of weird part...lay a piece of plastic film over the breasts and give them a good whack with a meat mallet, rolling pin, or fry pan until they are about 1/2 inch thick all over. Seriously! Just do it.

Fry up in a pan with some olive oil, starting with prosciutto side down, until cooked through. The prosciutto will get nice and crispy.

Serve with some lemon wedges. Delicious!

Makes 2 servings
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