Chicken prosciutto - Quick week night dinner

This is a recipe that I have adapted from Jamie Oliver, This is one of the recipes that he was using to try and get Britain to cook from scratch again, and put away the packages and take outs.  I like Jamie Oliver's way of cooking and encourage anyone to check out his recipes they are often easy and I have never come across one that I did not enjoy. I also agree with his cook good fresh food philosophy.

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

When the edges are starting to turn white and the prosciutto is crispy, this takes just a couple of minutes cook them on the other side until cooked through, only a couple more minutes.  Do not add salt as the Prosciutto tends to be quite salty.

Serve immediately I served with Caesar salad and baked potatoes (I start in the microwave and finish off in hot oven so that they do not take long to cook)

Finished and ready to serve

This chicken is tasty, moist, quick and easy just the way I like my mid week dinners.