Parmesan Chicken with Prosciutto

Ingredients:
fresh thyme leaves from 2 sprigs
2 skinless chicken breast fillets
freshly ground black pepper
1 lemon
sea salt and freshly ground black pepper
1 1/4 ounces grated parmesan
6 slices of prosciutto
olive oil

Preparing the chicken:
Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper.

Lay your breasts next to each other and sprinkle over most of the thyme leaves. Grate a little lemon zest over them and sprinkle with parmesan. Lay 3 prosciutto slices on each chicken breast overlapping them slightly.

Drizzle a little olive oil and sprinkle with the remaining thyme leaves. Put a square of plastic wrap over each breast and pound them with the bottom of a saucepan until they are about 1/2 inch thick.

Put a frying pan over a medium heat. Remove the plastic wrap 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.

Serves 2