Parmesan Chicken Breast With Crispy Bacon
Adapted from Jamie Oliver's Parmesan Chicken Breast With Crispy Posh Ham
Serves 2

2 sprigs of fresh thyme
2 skinless chicken breast fillets, preferably free-range or organic
Freshly ground black pepper
1 ¼ ounces grated Parmesan
4 slices of bacon

Note: Jamie uses 6 slices of procutto in place of the bacon and he also uses 1 lemon.

Grate your Parmesan and pick the thyme leaves off the stalks.
Cover the chicken breasts with plastic wrap, Take a heavy pan or a meat tenderizer and smack the chicken breasts until they are nice and even, about 1/2 inch thick.
Season chicken breasts with a little pepper, thyme and Parmesan.

(Note: I used the lemon zest but both my husband and I thought it would be better without, so next time I will be omitting it. If you want to use it now is the time. Sprinkle the zest of one lemon on top of the parmesan.)

Lay 2 bacon slices on each chicken breast. Sprinkle with the remaining thyme leaves.

Heat a skillet over medium heat. Carefully transfer the chicken breasts, bacon side down, into the pan. Cook for 3-4 minutes, flip to other side and cook for 3-4 minutes and then flip again, finishing with the bacon side down, giving it extra time to crisp up (couple minutes).