Prosciutto Wrapped Chicken w/ Goat Cheese & Rosemary
2 boneless, skinless Chicken Breasts
4 pieces of Prosciutto
2 Tablespoons (packed) Goat cheese
2 Sprigs of Rosemary
2 Tablespoons Olive Oil
Fresh, Ground Black Pepper to taste
Put one chicken breast in a gallon size baggie; place a thin kitchen hand towel over the top and pound thin with a kitchen mallet. Repeat for the second chicken breast.
Rub both sides of each breast with olive oil, just enough to coat. Cover the entire piece of meat with ground pepper then spread on the goat cheese starting at one end of the breast but only covering about 1/3 of the surface area. Starting at that same end, roll up the chicken breast. The goat cheese should be rolled up in the center of the chicken. Place the sprig of Rosemary on top (not the side with the opening) and wrap with two pieces of prosciutto so that the entire length of the chicken is covered with prosciutto. Stick each side of the breast with a toothpick or two; they will hold the prosciutto in place as it shrinks in the heat of the oven.
Bake at 375 degrees for 26-30 minutes.
When the chicken is finished DO NOT forget to pour the delicious pan drippings over the meat. The flavor is outstanding!
And don’t forget to slide out that big sprig of Rosemary before you eat!