Crisp chicken with parmesan & prosciutto

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olive magazine

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Recipe by olive magazine

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1. Gently pound out the chicken with a rolling pin until about 2cm thick then season well. Sprinkle the parmesan over one side and wrap the prosciutto around. Heat a non-stick frying pan with a tsp of olive oil.
2. Sear for 3-4 minutes each side over a medium high heat or until cooked through. Serve with a rocket salad.

Per serving

229 kcalories, protein 39.5g, carbohydrate 0.1g, fat 7.9 g, saturated fat 3.1g, fibre 0g, salt 0.71 g

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• xgasoline

  14 October 2009

  xgasoline rated this recipe

  

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• Coen83

  22 October 2009

  Coen83 rated and commented on this recipe

  

  this is an easy and tasty midweek meal, i would only season the chicken with pepper as the prosciutto is salty enough

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• MrMichaelGray

  25 October 2009

  MrMichaelGray commented on this recipe

  Our daughter suggested a crushed clove of garlic added with the Parmesan before wrapping - good for those who like that sort of thing !

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• MrMichaelGray

  25 October 2009

  MrMichaelGray rated this recipe

  

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Ingredients

• 2 skinless chicken breasts
• 2 tbsp grated parmesan
• 2 slices prosciutto
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• 2 skinless chicken breasts
• 2 tbsp grated parmesan
• 2 slices prosciutto
• olive oil

Per serving

229 kcalories, protein 39.5g, carbohydrate 0.1g, fat 7.9 g, saturated fat 3.1g, fibre 0g, salt 0.71 g

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