Cheesy Prosciutto Chicken and Asparagus

Modified from a recipe in Jamie's Ministry of Food cookbook. (one of my all time favorites !) I don't have any real measurements for this recipe but you don't need them.

4 chicken breasts
pecorino romano cheese block
fresh thyme
fresh ground black pepper
1 lemon
8 slices of prosciutto
olive oil

Score the bottom side of the chicken breasts. Sprinkle with thyme leaves, pepper and lemon zest. Grate cheese on top of that. Put two pieces of prosciutto on top of that. (so, two pieces per breast) Cover with glad wrap (saran wrap) and them bang them with the frying pan to flatten them.  

Heat a bit of oil in a frying pan.  Put chicken in, prosciutto side down.  Cook til chicken is cooked through.  Serve with lemon (that you zested) on the side.

I served this with asparagus and slivered garlic sauteed in olive oil and topped with toasted almonds ! Soooo good.

We had leftovers and I put them in a salad the next day. Amazing.


Ps ... sorry about the photo ! I'm making a lightbox this week so that I can take photos in the poor evening light !!

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