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Rosemary Chicken




Source of Recipe


Internet


List of Ingredients




4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4-inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
1 TB freshly ground black
4 cloves garlic, halved
Salt to taste

Recipe



Use a knife or grater to sharpen the thick ends of the rosemary sprigs.
Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with one slice fontina and one slice prosciutto.
Roll tightly and skewer each with a rosemary sprig to secure.
In a bowl, whisk together wine, broth, oil and pepper. Pour into a medium baking dish.
Place rolled chicken breasts in dish.
Place 2 garlic halves under each breast.
Bake for 25 minutes, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand for 5 minutes.
Transfer remaining sauce to a saucepan and bring to a boil.
Drizzle over chicken to serve and season chicken with salt to taste.