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.
Stacie A. Zamperini M.Ed.