Chicken Parma Ham
- Daniel
- Jun 15, 2023
- 3 min read
Updated: May 20
Do you remember when YouTube was booming in the late 2000s to early 2010s? That was my portal to the cooking/baking world. I have subscribed to so many cooking and baking channels. 1 of which is when I discovered Jamie Oliver. Yes, I remember it very fondly as this recipe popped up on my YouTube recommended list.
That and his controversial battle against the fast food giant. Anyway, That was like 10 to 11 years ago. You can check out the original recipe here. I have adjusted the recipe to my palette and it has evolved into what it is today. I am not saying that mine is better compared to the legend. This is just my humble take on an iconic dish.
I will make this dish from time to time; whenever I would like something simple yet classy at the same time. Besides, my daughters adore this dish. So, I have no complaints. You really have to give this recipe and let me know what you think.
Ingredients:
Inspired by Jamie Oliver
(Serve 2)
Skinless Boneless Chicken Breast, 1
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Cumin Powder, Pinch
Sumac Powder, Pinch
Dried Oregano, Pinch
White Sesame Seeds, Pinch
Fresh Lemon Zest, 1/2 Lemon
Parmigiano Reggiano, For Grating
Parma Ham / Prosciutto, A Few Slices
Sesame Oil, 2 TBSP
Chicken Stock Homemade / White Wine, 1/2 Cup
Balsamic Vinegar, 2 TBSP
Garlic Finely Minced, 3 Cloves
Parsley Coarsely Chopped, A Handful
Some Fresh Greens, A Handful (I'm using some lettuce and arugula)
Black Pepper, Pinch
Fresh Lemon Juice, 1 TBSP
High Quality Extra Virgin Olive Oil, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" for the recipe.
Prep the Chicken
Lay a piece of cling film on your work surface and place the chicken breast in the center.
Cover with another piece of cling film and pound until evenly flat using a meat mallet, rolling pin, or skillet.
Season and Layer
In a small bowl, mix together salt, pepper, mushroom powder, cumin, sumac, oregano, sesame seeds, and lemon zest.
Sprinkle generously over the chicken.
Grate parmigiano over the top, then layer slices of Parma ham to fully cover the chicken.
Gently press down so everything adheres.
Cook the Chicken
Heat oil in a skillet over medium heat.
Carefully place the chicken in the skillet, Parma ham side down.
Cook until the edges turn white and the Parma ham is golden and crisp.
Flip and cook the other side briefly until done.
Remove from heat and let rest.
Make the Pan Sauce (Optional)
In the same skillet, deglaze with chicken stock or wine.
Reduce by half, then add balsamic vinegar, garlic, and parsley.
Continue reducing until slightly thickened.
Stir in any juices released from the resting chicken.
Remove from heat and set aside.
Assemble and Serve
In a large bowl, toss salad greens with salt, black pepper, lemon juice, and olive oil.
Transfer to a serving plate.
Top with the chicken and drizzle with the pan sauce.
Serve immediately.
Tender, juicy and chickenlicious...
Jamie Oliver is a genius...