Prosciutto and Parmesan Chicken
Serves 4 – Recipe sourced from Donna Hay Issue 43 Feb/Mar 2009
4 x 125 g chicken thigh fillets, trimmed
¾ cup (60g) finely grated parmesan
4 slices prosciutto
1 tablespoon olive oil
Place the chicken between 2 sheets of plastic wrap and flatten with a rolling pin. Sprinkle chicken with the parmesan and wrap with prosciutto. Heat the oil in a large non-stick frying pan over high heat. Cook the chicken for 3-4 minutes each side or until cooked through. Serve with extra parmesan and a glass of Pfeiffer Gamay.