Monday, January 12, 2009

Parmesan Chicken with Jamie Oliver

"If you're going to eat three times a day until the day that you die, why not be good at it." Jamie Oliver

Recently on a special edition of the New York Times The Minimalist, Jamie Oliver provides viewers with a little inspiration and shows us how to make a delicious looking Parmesan Chicken. And, Jamie provides us with one more use for a frying pan- a mallet.

[Watch the video]

My sister Lorelei is coming over from Vancouver this weekend to spend a little time with her less then able-bodied sister (me) and has kindly offered to cook anything I like. Well Lorelei, I hope you watch this video because it's a big contender for what we'll be making. And sadly, by "we" I mean you.

Parmesan Chicken with Jamie Oliver
(The following measurements are a rough estimate from the video)

1 tsp thyme, minced
1 tsp rosemary, minced
1 tsp lemon zest
4 Tbsp Parmesan Cheese, grated
4 slices of prosciutto
2 chicken breasts
olive oil
balsamic vinegar

Using a clean working space, take the chicken breasts and top with minced thyme, rosemary, lemon zest, salt, grated Parmesan cheese and prosciutto. Cover with plastic wrap and whack the chicken with a mallet or the flat bottom of a frying pan until its half an inch thick. Add a little salt and pepper to the other side of each chicken breast.

Heat a frying pan and add olive oil. Ad the chicken breasts, prosciutto side down and sear until crispy. Flip and cook the other side. Chicken should be tender and cooked through.

Once done, plate the seared chicken and drizzle with a little olive oil and balsamic vinegar. Enjoy.

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