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1/3 Photos of Chicken Breast With Rosemary, Fontina and Prosciuitto
I saw this being made on Saturday Kitchen and made it the same evening. The chef on the programme used one large and thick chicken breast which he halved horizontal to make two thin slices of the breast. Because the chicken breasts I had were small I used two and pounded them to make them larger and thinner. That is how I will write down this recipe and leave it up to you to adjust the cooking time depending on the thickness of the chicken you will be using. If you don't have woody rosemary sprigs, just use wooden skewers.
Units: US | Metric
Serving Size: 1 (199 g)
Servings Per Recipe: 2
The following items or measurements are not included: