1largepearcored and cut into ⅛ths, no need to peel
½cupParmigiano Reggiano or Asiago cheese, coarsely grated
Heat oven to 400°F. Fry prosciutto in a large oven-proof skillet on the stove top until crisp. Remove and set aside.
If chicken breasts are large, cut in half. Rub chicken with olive oil and season with thyme, lemon zest, salt and pepper. Toss with flour until well coated.
Heat oil in skillet. Add chicken and sear for 4 - 5 minutes on each side until nicely browned. Reduce heat to medium-low, then add wine and broth. Simmer for 10 - 15 minutes or until cooked through and no longer pink. If not serving right away, you can prepare the dish to this point, then refrigerate (or freeze) and reheat just before serving.
Tuck sliced pears in around the chicken pieces and drizzle with honey. Add the crisp prosciutto into the skillet as well. Sprinkle with cheese and transfer skillet to oven. Roast for 5 minutes or until pears have softened slightly and cheese has melted. Serve.
See post for easy instructions to make this dish ahead of time.