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1
To prepare your chicken first grate your Parmesan then pick the thyme leaves off the stalks.
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2
Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife and season with a little pepper (you don't need salt the the prosciutto is quite salty).
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3
Lay your breasts next to each other and sprinkle over most of the thyme leaves, grate a little lemon zest over them and then sprinkle with the parmesan.
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4
Lay 3 prosciutto slices on each chicken breast, overlapping them slightly, drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
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5
Put a square of clingrfilm over each breast and give a few really good bashes with the bottom of a pan until they're about 1cm thick.
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6
To cook your chicken put a frying pan over a medium heat, remove they clingfilm and carefully transfer the chicken breasts prosciutto side down, into the pan and drizzle over some olive oil and cook for 3 minutes each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.
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7
To serve your chicken either serve the chicken breasts whole or cut them into thick slices and pile them a plate.
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8
Serve with some lemon wedges for squeezing over, and good drizzle of olive oil, lovely with mash and green vegetable or a crunchy salad.
