A few years back I stopped watching television, it’s a time suck and I hate all the ads. But I still can’t help myself from watching cooking shows on you tube, and as you may be able to tell from the name of my website Naked Cuisine, Jamie Oliver, the original naked chef, is my all time super fave 10 year ongoing crush and inspiration. I’ve though about doing a Julie and Julia, momofukufor2-esque blog with only Jamies recipes, you never know, maybe someday. The other day I caught up on Jamie’s Ministry of Food show, where he highlights super simple recipes for people who may not think they are very good cooks. I never fail to learn a thing or two, really who needs cooking school when you’ve got the food network, especially with Heston’s new show, all the best shows seem to come out of Britain for some reason.
I wish all my favourite food bloggers had cooking shows, it would be so cool to see people in their home kitchens working their magic. I love the little videos that Green Kitchen Stories puts out and Perennial Plate travelling the world. What are some of your favourite cooking shows? Do you prefer reading food blogs and looking at photos over food video? Someone contacted me recently about a new iPhone app they wanted me to try where you make little cooking videos and post them a food gawker for video type website. I had to decline since I’m likely one of the last people on the planet without a cell phone. We actually just moved from an area where there wasn’t even service. They were going to put a cell tower on our friends land but there was massive revolt and hardcore hippies uttering death threats so I think they put a pause on the project.
This chicken is absolutely simple, perfectly cooked every time, and pretty classy too. It’s really easy to whip up the whole lot in under 20 minutes with a nice fresh salad. If you want to watch Jamie cook up prosciutto parmesan chicken check it out here. The method for perfectly cooked chicken is to make the chicken breast or thigh equally thick by bashing it under plastic with a rolling pin or other heavy object. It cooks a lot faster that way and comes out perfectly juicy every time.
- 100 g prosciutto
- 4 boneless, skinless free range chicken thighs or breasts
- ½ C parmesan cheese, grated
- 1 Tbs olive oil
- fresh cracked pepper
- Place one piece of chicken at a time in a ziploc bag, bash it with a rolling pin a few times so that it has an even thickness.
- Lightly sprinkle parmesan on one side of the chicken pieces. Cover with layers of prosciutto so that the cheese is protected.
- Heat a frying pan with a bit of oil, when its nice and hot put the chicken in, prosciutto side down and cook for 3-3½ minutes per side over med-high heat.