Beekman's Lavender - Rosemary Chicken

I picked this up at Beekman & Beekman website. They offer "pure varietal honeys". http://www.beekmanandbeekman.com/ It sounded SO good I wanted to save it for later! Prep time includes 3 hour marination time (it says 2-4 I picked 3 LOL) as well as how long I think it'll take to do the other stuff.

• Ready In: 4 hrs 25 mins
• Serves: 4
• Yields: 4 breasts

Ingredients

• 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

Directions

1. Pre-heat oven at 325°F.
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 325°F.