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  • 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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The recipe was originally published as Crispy Herbed Chicken with Prosciutto on

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