Chicken Paillard with Prosciutto
4 boneless chicken breasts
Salt (not too much, the prosciutto is already salty)
Freshly ground black pepper
Herbs of your choice (Thyme works nicely. Today I happened to use cilantro because it's all I had that was fresh.)
When the paillards are cooked, slice and plate over fresh salad greens. Drizzle with a little olive oil and balsamic vinegar and serve.