Beekman's Lavender - Rosemary Chicken

Recipe by Teddys Mommy
READY IN: 4hrs 25mins
SERVES: 4
YIELD: 4 breasts
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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