Parmesan Chicken Breasts with Crispy Ham

INGREDIENTS (serves 2)

2 springs of fresh thyme

2 skinless chicken breast

freshly ground black pepper

1 lemon

30g grated parmesan

4-6 slices of prosciutto

olive oil

METHOD

1. Pick the thyme leaves off the stalks. Season the chicken breasts with a little pepper and one side with salt. You don't need salt on both sides as the prosciutto is quite salty.  Put a square of plastic wrap over each breast and give them a few really good bashes with the bottom of a saucepan (or else) until they are about 1/2 inch thick

2. Lay your breasts next to each other and sprinkle over most of the thyme leaves.  

3. Grate a little lemon zest over them (optional) and sprinkle with parmesan (important).  

4. Lay 2-3 prosciutto slices on each chicken breast overlapping them slightly.  

5. Drizzle a little olive and sprinkle with the remaining thyme leaves.  

6. Put a frying pan over medium heat 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 and giving the ham side an extra 30 seconds to crisp up.

7. Either serve the chicken breast whole or cut them into thick slices and pile them on a place. serve with lemon wedges for squeezing over and a good drizzle of olive oil. lovely with mashed potatoes, green veggies or a crunch salad