Bacon-Wrapped Rosemary Garlic Chicken With Lemon

1. 1

   Slice chicken breast lengthwise so you create 2 cutlets

2. 2

   Cover each piece of chicken with a sheet of cling wrap and pound with a mallet until very thin (the cling wrap prevents chicken junk from flying everywhere and tearing up the chicken meat itself- basically less mess all around)

3. 3

   In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)

4. 4

   On one side of each chicken cutlet, spread 1/2 the rosemary, garlic, lemon paste

5. 5

   Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks

6. 6

   Season outside of chicken roll up with black pepper (and 1/2 tsp salt, optional, just to bring out chicken flavor a little)

7. 7

   Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side

8. 8

   Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.

9. 9

   Allow to simmer about 10 minutes until chicken is cooked through

10. 10

    Serve alongside your favorite steamed vegetables

* Per serving · 4 servings · Values may vary.

No additional tips available.