Beekman'S Lavender - Rosemary Chicken

• 4 boneless skinless chicken breasts
• 2/3 cup champagne vinegar
• 1 teaspoon culinary lavender
• 1 teaspoon fresh rosemary
• 2 garlic cloves, pressed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sage honey (Beekman & Beekman brand suggested)
• 15 ounces ricotta cheese
• 6 ounces pancetta, thinly sliced
• salt and pepper, to taste

1. Pre-heat oven at 325u0b0F.
2. Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
3. Warm slightly if needed to blend.
4. Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
5. Place marinade and pounded chicken in Ziploc bag.
6. Refrigerate for 2-4 hours.
7. After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
8. Salt and pepper and cover with a layer of ricotta cheese
9. Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
10. Tightly roll the chicken breast.
11. Bake covered in the oven for 25 minutes at 325u0b0F.

chicken breasts, champagne vinegar, culinary lavender, fresh rosemary, garlic, extra virgin olive oil, sage honey, ricotta cheese, pancetta, salt

Taken from www.food.com/recipe/beekmans-lavender-rosemary-chicken-291833 (may not work)