Crispy Herbed Chicken with Prosciutto

Crispy Herbed Chicken with Prosciutto

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 Chicken Breasts, Boneless, Skinless, 6-8oz ea
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 Lemon
  • 1 tsp Chopped Thyme
  • ½ cup Grated Parmigiano Reggiano Cheese
  • 4 Prosciutto Slices
  • 1 T Olive Oil
  • 1 T Butter
  • 4 Lemon Slices


  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.