4 - 6 servings
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 rosemary 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 prosciutto 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 piece over a slice of prosciutto and wrap prosciutto around chicken (optional: secure seam with a trimmed rosemary "spear" or toothpick).
Drizzle any remaining oil mixture over chicken and grill 15 to 20 minutes or until done, turning as needed. Squeeze lemon juice over chicken and serve.
No Nutritional Information Available