Chicken with Provolone and Parma Crust

Very easy to make and always a pleasure!

In a non-stick frying pan I put some slices of Parma Ham (no oil needed). I let it brown on both sides, removed it and placed it on paper towels.

In the same frying pan I placed the chicken fillets (also without oil). When they were golden brown on one side, I turned them over, spread a layer of Tirolez ricotta cream (it can be any creamy cheese), thin slices of provolone and finally I “broke” the parma slices with a knife and sprinkled them on top.

At the end, add a sprig of thyme because freshness cannot be missing, right?