Crispy Herbed Chicken with Prosciutto

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/30/2020

Chicken, Italian dry-cured ham and Parmigiano Reggiano cheese form a delicious trinity of flavor.

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.

25 min Prep: 15 min Cook: 10 min
Serves: 4 Save

Ingredients (10)

  • 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

Directions

  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.

Rosemary Pear Tequila Old Fashioned

The Bar

Ingredients (7)

  • 1.5 oz. Rosemary and Pear-Infused Casamigos Blanco Tequila*
  • 0.5 oz. Simple Syrup
  • 0.75 oz. Lemon Juice
  • 3-4 Dashes Bitters
  • Rosemary Sprig Garnish
  • 2 Jalapeño Slices (Optional)
  • Candied Ginger Garnish (Optional)
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