Beekman's Lavender - Rosemary Chicken

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. 1

   Pre-heat oven at 325°F.

2. 2

   Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.

3. 3

   Warm slightly if needed to blend.

4. 4

   Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.

5. 5

   Place marinade and pounded chicken in Ziploc bag.

6. 6

   Refrigerate for 2-4 hours.

7. 7

   After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.

8. 8

   Salt and pepper and cover with a layer of ricotta cheese

9. 9

   Place 1-2 oz of thinly sliced pancetta over the ricotta cheese

10. 10

    Tightly roll the chicken breast.

11. 11

    Bake covered in the oven for 25 minutes at 325°F.