Chicken with Posh Ham

from Jamie Oliver:

fresh thyme, stripped from stalks
skinless chicken breast fillets
fresh ground pepper
lemon
grated Parmesan
prosciutto
olive oil

score the underside of the chicken breasts in a criss-cross fashion. Season with pepper and thyme. Grate lemon zest over them, sprinkle with parmesan. Lay 3 prosciutto slices on each breast, overlapping them slightly. Drizzle with olive oil. Put a square of plastic wrap over each breast and bash them until they are about 1/2 inc thick.

Heat frying pan over medium heat. Place chicken, prosciutto side down. Drizzle over some olive oil. Cook for 3 mins on each side.

Serve with lemon slices to squeeze over and a good drizzle of olive oil.

Peas, Feta, and Crispy Prosciutto

from Real Simple


2 slices prosciutto
1 1/2 pounds peas, about 2 cups
2 T olive oil
2 ounces Feta, crumbled
2 scallions, thinly sliced

Heat oven to 450 degrees. Bake prosciutto 10-12 minutes, until crisp.

Cook peas in salted water, 5-10 minutes, until tender. Drain and rinse under cool water.

Toss peas with oil, Feta, scallions, prosciutto, salt and pepper. Serve at room temp.