Prosciutto Wrapped Rosemary Chicken

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken breastsSalt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges

• Drizzle balsamic vinegar

Directions

Heat a pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic and serve with green salad. This is also amazing with a mushroom gnocchi.

The tastiest salad you will add to your monthly menu! Garlic, Garlic, Garlic

Garlic Chicken Italian Salad

1-2 whole garlic

1 LB boneless, skinless chicken breast

¼ C. Fat free Italian dressing or balsamic dressing

4 C. Spinach or Arugula (I like a mixture)

½ C. Grape tomatoes or Roma’s chopped

½ C. Black olives

¼ C. Sliced red onion

½ C. Garbanzo Beans (rinsed and drained)

¼ C. English cucumber (julienned)

1 C. Whole wheat pasta cooked and cooled (I use farfalle or orzo)

1 C. Fresh mozzarella (slice into strips)

Sea Salt & Fresh Cracked Pepper

¼ C. Balsamic Vinaigrette

Fresh flat leaf italian parsley chopped 

1. Marinate chicken breast in ¼ C. Fat free Italian dressing or balsamic dressing.  Refrigerate for ½ hour (or up to 4 hours). Season with salt and pepper

2. Heat skilled on medium and cook chicken 4-5 minutes per side.  Set aside.

3. Turn on broiler.  Take 1-2 whole garlic and chop off tops so bulb is exposed.  Drizzle garlic with olive oil and place in broiler for 7-10 minutes (should be golden brown, keep in a little longer is you like a little crunch). Let garlic stand and cool.

4. Take 2 chilled plates and place ½ C. of cooled pasta on each plate.  Add 2 C. spinach/arugula to each plate.  Place olives, tomatoes, onions, cucumber on top. 

5. Slice chicken breast and top salad with chicken, then fresh mozzarella. 

6. Take paring knife and pop garlic cloves out of skin.  Place desired amount on salad.

7. Season with salt and pepper to taste, add chopped parsley, drizzle with balsamic vinaigrette.