Jamie’s Parmesan Chicken Breasts

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I was reading through Jamie’s Ministry of Food cook-book at the weekend and was reminded of what great standbys some of the recipes are. Jamie Oliver is currently wooing America with his Food Revolution campaign and kudos to him for his passion in empowering people to cook good food. I decided to revisit one of the recipes in the book for poshing-up chicken breasts and I was very pleased with the result. So here is Jamie Oliver’s recipe for

Jamie’s Parmesan Chicken Breasts with Crispy Posh Ham

Ingredients

• 30g Parmesan cheese
• 2 sprigs of fresh thyme
• 2 skinless chicken breasts, preferably free-range or organic
• freshly ground black pepper
• 1 lemon
• 6 slices of prosciutto
• olive oil

To prepare your chicken
• Grate your Parmesan
• Pick the thyme leaves off the stalks
• Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
• Season with a little pepper (you don’t need salt as the prosciutto is quite salty)
• Lay your breasts next to each other and sprinkle over most of the thyme leaves
• Grate a little lemon zest over them, then sprinkle with the Parmesan
• Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
• Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
• Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until they’re about 1cm thick

To cook your chicken
• Put a frying pan over a medium heat
• Remove the clingfilm 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

To serve your chicken
• Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
• Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
• Lovely with mash and green veg or a crunchy salad

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4 responses »

  1. The line ‘and give them a few really good bashes with the bottom of a pan’ sounds so Jamie Oliver. I have that book and love it because the recipes are very clear. I haven’t tried this one so thank you for pointing me to it. Will try it now.

  2. Isn’t it very Jamie 🙂 He is a great man for the bashing! It was my younger brother who alerted me to this recipe in the book – it has become his signature dish and I had never thought of trying it until he pointed it out to me.

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