Ingredients
1 ½ ounces grated Parmesan Cheese
2 sprigs of fresh thyme
2 skinless chicken breasts
Freshly ground black pepper
1 lemon
6 slices of prosciutto
Olive oil

Prepare Chicken:
1. Spread 2 pieces of cling wrap, about two feet in length, on top of one another. Place each chicken breast on half of the cling wrap, folding the other half of the wrap over each breast. Then give each a good pounding until breasts are just over 1cm thick.
2. Pick the thyme leaves off the stalks.
3. Leaving the chicken breasts on the cling wrap, season each with a little pepper (no need to salt as the prosciutto is rather salty.) Sprinkle thyme leaves over top of the chicken with a touch of lemon zest & then sprinkle the parmesan cheese on top.
4. Lay 3 slices of prosciutto over each chicken breast, overlapping them slightly.

Cook Chicken:
1. Put a frying pan over medium heat.
2. Drizzle about 1 tbsp of olive oil into heated pan. Then carefully transfer chicken breasts from the cling wrap to the pan, prosciutto side down.
3. Cook for about 3 minutes on each side, turning halfway through; give the prosciutto side an extra 30 seconds to crisp up.

Serve with red mashers or a chopped salad.