Beekman's Lavender - Rosemary Chicken |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 6 |
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They offer pure varietal honeys . / 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. 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.
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