Monday, September 13, 2010

Prosciutto Parmesan Chicken Breasts

boneless, skinless chicken breasts
fresh thyme, finely chopped
fresh rosemary, finely chopped
freshly grated parmesan-regianno
lemon zest
salt and freshly ground pepper
extra virgin olive oil

Preparing the chicken breasts:
Press thyme and rosemary, lemon zest, salt, pepper into the top of the chicken breasts, then sprinkle parmesan-reggiano over the herbs, and lay prosciutto on top of that.

With the back of a heavy skillet, pound the prosciutto onto the breasts until the breasts are flattened to about 1/2-inch. The prosciutto-cheese-herbs will have melded with the chicken.

Heat about 2 to 3 tablespoons of olive oil into a skillet and lay the chicken breasts into the pan, prosciutto side down. Salt and pepper the top. When the prosciutto side is browned and crisp, turn over and brown the other side.

Remove from pan, squeeze lemon over the top, drizzle balsamic vinegar and extra virgin olive oil over the top.


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