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This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast.
30g Parmesan cheese
2 sprigs of fresh thyme
2 skinless chicken breasts, preferably free-range or organic
Freshly ground black pepper
1 lemon
6 slices of prosciutto
Olive oil
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