You are here: Home » Recipes » Crispy Herbed Chicken with Prosciutto Crispy Herbed Chicken with Prosciutto Recipe by Jon Ashton Yield 4 servings Prep 15 mins Cook 10 mins Chicken, Italian dry-cured ham and Parmigiano Reggiano cheese form a delicious trinity of flavor. Mark Boughton/ styling: Teresa Blackburn PrintEmail Pounding chicken breasts helps them cook evenly. A quick sauté keeps them moist. Due to the size of the pounded chicken, you'll need to use an extra-large skillet or to cook the chicken in two batches. Ingredients 4 -- (6-oz) boneless, skinless chicken breasts1/2 teaspoon salt -- Coarsely ground black pepper -- Grated rind of 1 lemon -- Chopped fresh thyme1/2 cup grated Parmigiano Reggiano cheese4 -- slices prosciutto ham1 tablespoon olive oil1 tablespoon butter -- Lemon wedges Instructions Sprinkle one side of each breast with salt, pepper, lemon rind, thyme and cheese. Top with prosciutto slices. Cover with plastic wrap and, with a meat mallet, pound each to ¼-inch thickness. Heat oil and butter in a nonstick skillet. Add chicken, prosciutto side down; cook 4 minutes or until prosciutto is crispy. Flip chicken; cook 2 minutes. Serve with lemon wedges and Fresh Tomato Salad. Recipe by Chef Jon Ashton.