Infused oil

Chicken and Rosemary
2 lbs. chix tenders or breasts sliced thin
6 cloves of garlic chopped
1 shallot chopped
1/4 cup Evoo  (Enough to coat the chicken by not drown it)
4 rosemary sprigs
Salt and Pepper to taste
Lemon zest and juice
2 Pouches of Prosciutto 

4 hours before, marinade chicken in garlic, shallot, evoo, rosemary, lemon zest and salt and pepper. Infuse the oil on a stove top by gently heating the oil with all ingredients above for about 5-10 minutes. Watch carefully so it does not burn.  Cool completely then cover Chicken and refrigerate for 4 hours. 
Wrap each piece of chix in prosciutto and bake 10 min @ 375 then 7-10 @ 425.  Each oven differs so you want the prosciutto crispy and the internal temp of chicken at 165.  Use the juice of the lemon and squeeze on top just before serving. 

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