I've tried prosciutto-wrapped meals before and wasn't thrilled with them, but this one somehow works. The saltiness of the prosciutto goes perfectly with the lemon and pepper. My daughter saids he didn't really like it, but she gobbled up her whole plate, so it couldn't have been that bad!
(I just looked back at the name of the recipe, and realized I left out one of the title ingredients! Oops! It was still fabulous though.)
PARMESAN (or not) CHICKEN BREASTS WITH CRISPY POSH HAM (my variation)
3 chicken breasts
freshly ground pepper
zest of 1 lemon
fresh parsley, chopped (the recipe calls for thyme, but I didn't have any)
grated Parmesan (apparently not an essential ingredient, but feel free to use it if you remember!)
3 slices of prosciutto
Lay chicken breasts on a large piece of plastic wrap. Season with pepper, and sprinkle with lemon zest and parsley (and Parmesan, if you want.) Wrap one piece of prosciutto around each chicken breast, on an angle (kind of in a spiral shape around the chicken.) Drizzle with olive oil, then fold plastic wrap overtop and beat the heck out of the chicken with a rolling pin, until it's about 1/2" - 1" thick. Heat a non-stick grill pan over medium heat, and cook chicken for 3-4 minutes per side. Slice chicken breast and serve on top of smashed potatoes.
4 large potatoes, scrubbed and cut into quarters (or smaller) - leave the skins on
approx. 2 tbsp. milk
approx. 2 tbsp. butter
salt & pepper
Put potatoes in a pot of salted water. Bring to a boil for 10-15 minutes, until tender. Drain and add milk, butter, and pepper. Mash and serve.
We don't make potatoes very often, but these were delicious. I'm never peeling potatoes again.
This meal was tasty, easy to make (but looks/sounds fancy), and since I used less prosciutto than what the recipe called for, I have extra prosciutto for snacking. This makes me happy.