Crispy Herbed Chicken with Prosciutto

Mark Boughton/ styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins

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.


4-- (6-oz) boneless, skinless chicken breasts
1/2teaspoon salt
-- Coarsely ground black pepper
-- Grated rind of 1 lemon
-- Chopped fresh thyme
1/2cup grated Parmigiano Reggiano cheese
4-- slices prosciutto ham
1tablespoon olive oil
1tablespoon butter
-- Lemon wedges


  1. 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.
  2. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 14g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 100mg
  • Sodium 910mg
  • Potassium 230mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 6%