1/4 c. H-E-B Reserve Extra Virgin Olive Oil
1 Tbsp. minced garlic in oil
1 packet of fresh rosemary (or 6 to 8 stems with leaves)
1/4 lb. Prosciutto, sliced paper thin
4 to 6 pieces (1 - 1 1/2 lb.) boneless, skinless chicken
* sea salt and fresh ground black pepper
2 lemons, cut into wedges
Pour 1/4 cup of olive oil into a shallow dish; add garlic. Strip leaves from 1 or 2 rosema
ry stems; chop finely for 1 tablespoon rosemary and add to oil mixture.
Heat a large grill pan or griddle over Medium-High heat (or use outdoor grill). Lay prosc
iutto out in a single layer on plastic wrap or wax paper.
Dip chicken in oil mixture to coat both sides; season with salt and pepper. Lay each piec
e over a slice of prosciutto and wrap prosciutto around chicken (optional: secure seam wit
h a trimmed rosemary "spear" or toothpick).
Drizzle any remaining oil mixture over chicken and grill 15 to 20 minutes or until done, t
urning as needed. Squeeze lemon juice over chicken and serve.
No Nutritional Information Available