Blissful Rosemary Chicken Food

BLISSFUL ROSEMARY CHICKEN

Steps:

• Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
• In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
• Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
• Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g