I have the best husband! We stayed home for Valentine’s Day and made roasted chicken. Yum!! It’s one of his most favourite dishes in the world, which made it worth staying home! I still want to go out for a date though, so we’re going to find another day to go out! It was also totally worth staying home to watch the Olympics! We got to witness Canada get it’s first gold medal on home soil!!!! Yay Alexandre Bilodeau!! It’s been pretty incredible to watch the Olympics soooo close to home! We’re going to watch women’s preliminary curling tomorrow with school! We’re both pretty incredibly excited!
Anyways, back to my amazing husband. I worked a long day yesterday and finally got home at 6:00pm, exhausted. The husband had the potatoes all cut up, the water boiling, and he helped me make dinner. It was great! He even plated up the meal for me AND took the picture! Wow! I appreciate him so much, especially on those days when I’m just tired!
So, back to this meal. It is a super easy dinner from Jamie’s Food Revolution, which is a fantastic cookbook, by the way! Jamie’s recipes turn out every time and they’re easy with lots of pictures and great directions!
This was a bit of an expensive meal, as it has chicken wrapped in prosciutto. Jamie says that you can substitute Parma ham, or bacon. I would recommend the prosciutto, simply because it lends a unique flavour and texture to the meal. Plus, it reminds me of Italy.
One kitchen gadget that I absolutely cannot live without is my Microplane zester. This is an incredibly sharp grater that is perfect for Parmesan cheese, lemon zest, chocolate or nuts. Please, please, please buy fresh Parmesan cheese and grate it. It keeps for a long time in the fridge, and with a Microplane, it is incredibly easy to grate a bit for your meal.
We served this meal with mashed potatoes and green salad. The potatoes took twice as long to boil as the chicken took to prepare and cook! Start your potatoes early, because this chicken is really quick!
Parmesan Chicken Breasts with Crispy Posh Ham
Recipe from Jamie’s Food Revolution
2 sprigs fresh thyme (I have dried thyme from my herb garden last summer, which is a good substitute)
2 skinless, boneless chicken breasts
freshly ground black pepper
6 slices prosciutto
Strip the thyme leaves off the stalks. Carefully score the bottom of the chicken breast (the ugly side) in a criss cross fashion. Season with some pepper (you don’t need salt, because the prosciutto is salty). Sprinkle over most of the thyme. Grate some lemon zest over them, and sprinkle with grated Parmesan (I always grate it directly over top). Lay 3 prosciutto slices on each chicken breast, overlapping them slightly. Drizzle with some olive oil and sprinkle the rest of the thyme leaves on stop. Put some plastic wrap over the chicken breast and pound them with the bottom of a heavy pan (or use a meat pounder) until they are about 1/4″ thick.
Place a frying pan over medium meat. Remove the plastic wrap and carefully put the chicken in the pan, prosciutto side down. Drizzle some olive oil on top. Cook for about 3 minutes on each side, turning halfway through. Cook the prosciutto side a little longer, to let it crisp up. Serve the chicken with a lemon wedge on the side to squeeze over. Jamie Oliver says to drizzle them with some more olive oil, and who am I to argue with him?!?
The Hungry Teacher