Here’s a recipe I saw on Jamie’s Ministry of Food
What you need
- 30g of grated Parmesan cheese
- 2 sprigs of fresh thyme leaves removed from the stalks
- 10 slices of Prosciutto ham
- 2 Chicken breasts
- 1 Lemon
- Freshly ground pepper
- Olive oil
- Cling film
- 2 Cherry tomatoes
- 10 Asparagus tips
Chicken
- Score the bottom of your chicken with diagonal lines.
- Place both pieces of chicken side by side on an even surface.
- Season lightly with some freshly ground pepper.
- Zest some lemon onto the chicken and add 15g of parmesan to each fillet.
- Lay 3 prosciutto slices onto each fillet, this will also work as the salt seasoning, so no need for extra salt.
- Place a layer of cling film of each fillet and squash them by hitting them with a frying pan. Try get them as thin as you can, about 1cm or so for each fillet.
- Heat a pan to a medium heat and drizzle some olive oil on.
- Place the fillets prosciutto side down and fry for 3 minutes, flip and fry for another 3 minutes, flip one more time and fry for 30 seconds to crisp the prosciutto.
- Take off the pan and serve.
Asparagus
- Lay 2 pieces of prosciutto down on a flat surface.
- Add 4 asparagus tips to each piece of prosciutto.
- Squeeze a cherry tomato so that all the pips come out and open it up and lay it down on the 4 tips.
- Place 2 more asparagus on each of the prepared pieces.
- Roll the prosciutto over the asparagus and keep rolling until its all together.
- Roll each package in one more piece of prosciutto to keep it together.
- Place each package on a roasting dish.
- Cut the lemon that was zested earlier in half and place in the middle of the 2 packages.
- Drizzle in olive oil, making sure you cover the tips.
- Cook at 200*c for 5 minutes.
- When cooked, squeeze the lemons over each package and serve
- I served this with some chunky pasta tossed in a bit of butter.
