Name: Prosciutto and oregano chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 thin slices prosciutto; 8 small chicken thigh fillets, trimmed; 1/4 cup fresh oregano leaves; 2 teaspoon finely grated lemon zest; 2/3 cup grated parmesan; 1 tablespoon vegetable or olive oil; 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; steamed vegetables, to serve

Prosciutto and oregano chicken

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

8 thin slices prosciutto

8 small chicken thigh fillets, trimmed

1/4 cup fresh oregano leaves

2 teaspoon finely grated lemon zest

2/3 cup grated parmesan

1 tablespoon vegetable or olive oil

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

steamed vegetables, to serve

Method

1.For each portion, place a slice of prosciutto on a flat work surface; top with a piece of chicken.

2.Season with pepper; sprinkle with an eighth each of the oregano and zest. Sprinkle with 1 tablespoon of the parmesan. Fold ends of prosciutto over chicken to enclose; press to seal.

3.Heat oil in a large non-stick frying pan over moderately high heat. Cook chicken, in batches, for 3-4 minutes each side or until cooked. Transfer to a heatproof plate. Add juice and vinegar to pan. Bring to the boil; remove from heat.

4.Place chicken on serving plates; drizzle with pan juices. Serve with veggies.

Use thin bacon rashers instead of prosciutto
Note

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Ingredients

Method

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