Lemon Chicken With Prosciutto & Fresh Herbs

• 12 chicken thighs, cutlets
• 3 large lemons
• 15 slices prosciutto
• 3 garlic cloves, peeled, sliced
• 3/4 cup fresh sage leaf
• 3/4 cup fresh marjoram
• 2 sprigs fresh rosemary leaves
• salt, to taste
• lemon pepper, to taste
• 2 tablespoons olive oil
• extra fresh sage or marjoram leaves, to garnish

1. Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan.
2. Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside.
3. Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan.
4. Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend.
5. Preheat the oven to 170u0b0C/(approximately 335u0b0F), and bake the chicken for 40 minutes or until golden brown and cooked through.
6. Donna suggests serving this with mashed potato and sauteed spinach. When I make it, I'm planning to serve it with Cookgirl's I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.

chicken, lemons, garlic, fresh sage leaf, fresh marjoram, rosemary, salt, lemon pepper, olive oil, sage

Taken from www.food.com/recipe/lemon-chicken-with-prosciutto-fresh-herbs-144741 (may not work)