Crispy Herbed Chicken with Prosciutto

  • 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

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
1/2 teaspoon salt
-- Coarsely ground black pepper
-- Grated rind of 1 lemon
-- Chopped fresh thyme
1/2 cup grated Parmigiano Reggiano cheese
4 -- slices prosciutto ham
1 tablespoon olive oil
1 tablespoon 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.



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