Rosemary Chicken Wrapped With Proscuito

• (per person)
• a good sized fresh skinless, boneless, chicken breast
• sprig of fresh rosemary (dried will not do)
• approx 2 oz light soft herb & garlic cheese (Allouette or similar)
• pack of proscuito ham (2-3 slices per breast)

1. Pre-heat oven to 400 degrees
2. Make an angled slice into the chicken breast to create a pocket (try not to go ALL the way through)
3. Place a sprig of rosemary inside the pocket and leave some of the stem sticking out (try not to disturb the rosemary leaves - you'll be removing the whole sprig later)
4. Fill the pocket with garlic cheese (approx 1-2 tablespoons)
5. Wrap the chicken breast in strips of proscuito ham - overlapping so all the breast is covered on all sides (best if the ends of the strips are tucked underneath)
6. Place the breasts in a lightly greased overproof dish (not a cookie sheet as there can be oozing cheese)
7. (Optional) Sprinkle with a little olive oil and dried onions or herbs
8. Bake uncovered in center of oven for 30 to 40 minutes (depending on size of breasts) - do not need to turn or fuss with them - they will do fine on their own!
9. Remove the rosemary sprig before serving - you should be able to slide it out in one piece.
10. Spoon any excess melted cheese back onto the breast when serving

fresh skinless, rosemary, garlic, pack of proscuito

Taken from www.epicurious.com/recipes/member/views/rosemary-chicken-wrapped-with-proscuito-50153366 (may not work)