Recipe for 4
4 boneless skinless chicken breasts
1/2 cup of Parmesan cheese
1 tablespoon of fresh chopped sage or thyme
Enough slices of Prosciutto to cover the breasts between 4 and 8 depending on size
1 tablespoon of olive oil
Wrap each chicken breast in plastic wrap
Then bash it with a meat mallet or rolling pin
Until it is flattened and about 1/2 thick. Uncover the top and then sprinkle a quarter of the Parmesan cheese and herbs on each breast.
Then cover the top with thinly sliced prosciutto ( the cheese when it melts will stick the ham to the chicken)
|Ready to fry|
When they are all ready, heat the olive oil in a large frying pan then place them in the pan prosciutto down. I can only get 2 in the pan at once, so I cook 2 then put in the oven to keep warm while the other two cook.
|ready to turn|
|Finished and ready to serve|