Tonight for dinner I cooked (recipe #50 and #51) Mexican-style corn and Parmesan Chicken Breasts with Crispy Posh Ham. It was an incredibly easy dinner.
You slice the chicken but not all the way through, just to make scores on one side then you sprinkle over pepper, fresh thyme, lemon zest and parmesan cheese. Top with prosciutto and olive oil. Cover with glad and smash with a hammer/mallet till the chicken is 1cm thick. Heat a frying pan and add the chicken prosciutto side down and cook for 3min. the turn and cook until cooked through.
While the chicken is cooking, cook your corn (I used the microwave- mum style). Chop your chilli finely, grate your parmesan and spread both over a large plate and sprinkle with pepper and salt. When the corn is cooked add butter to it and make sure it melts and overs the corn. Roll the buttered corn in the cheese and chilli.
Serve Chicken and corn on a hot plate (we also had a baked potato with dinner) and ENJOY! Dinner was delish I just wish I didn't have crackers and cheese when I got home.
**do not add salt to the chicken as the posh ham is very salty.
Subscribe to:
Post Comments (Atom)
Posts
Yoghurt helps sooth your mouth when you eat chilli, so I suspect that 'washing' your hands in some yoghurt and salt flakes to be an abrasive would help soothe and remove all at once - no risk of damaging your skin this way:) Glad you enjoyed your dinner:)
ReplyDeleteThanks for the tip Coby! I will keep that in mind for next time :)
ReplyDelete