Jamie Oliver calls this Chicken Breast with crispy Posh Ham and you can find it in his book Jamie's Ministry of Food.
The first week was all about Kitchen safety and etiquette and eggs. We cooked spinach frittata, poached and boiled eggs. And we ate it all before I even thought to take any photos.
Even though I consider myself a pretty good cook we have so far cooked some different things and I am very happy to pick up some tips along the way e.g. knife techniques, bashing techniques (with a fry pan) and different ways of doing things that I can incorporate into my home cooking.
Last week was this lovely chicken dish accompanied with Evolution Potato Salad and Lemony Green Beans all of which can be found in Jamie's book by the way, which has now come down from my bookshelf!
It seems that most of these recipes at the course are designed for two - we eat one at the Pop-up kitchen with the rest of the participants and bring one home - this saves cooking on a Friday night which I am quite liking!
We started with this Evolution Potato Salad and put the potatoes on to boil (I'll come back to this later) and then set about the chicken.
2 sprigs of fresh thyme
2 small skinless chicken breasts (approx 120g each)
freshly ground black pepper
4 slices of prosciutto
What to do…….
Pick thyme leaves off the stalks.
Carefully score the underside of the chicken breasts in a criss cross fashion so once it starts to cook will lay flat in the pan.
Season with pepper
Lay out some glad wrap (cling film)
lay two slices of prosciutto on the film
lay on the chicken breast
sprinkle with thyme and zest of the lemon (to your taste)
drizzle with oil
fold the prosciutto ends over the chicken to complete the parcel.
Lay on some more cling film and give the chicken a good bash with the bottom of your fry pan until the breast is even in thickness - about 1cm and quite flat.
Repeat with the other breast.
Heat the fry pan over a medium heat.
Remove cling film and carefully transfer breasts to the pan.
Drizzle with a little oil.
Cook for approx 3 mins on each side turning halfway through, giving the ham time to crisp.
Looking forward to tomorrow and the next class.
Including this in Lavender and Lovage Cooking with herbs this month which features rosemary that I think would work equally well in this dish.