1/4 cup olive oil, plus a little more more for drizzling
2 large cloves garlic, chopped
fresh rosemary sprigs, I clipped mine from my shrub
3 large chicken breasts cut in half
Salt and freshly ground black pepper
6 slices prosciutto
Preheat oven to 375
Pour about 1/4 cup olive oil into a small bowl and add the garlic.
Strip the leaves off one sprig of rosemary and finely chop and add that to the olive oil garlic mix. Cut the remaining rosemary up into 6 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper to taste, and add them to the garlic mixture.
Place a rosemary sprig in the center of each piece of chicken and then wrap the prosciutto around them. The sprigs should stick out a bit at a little bit. Drizzle with a bit more oil and place in a baking dish.
Bake for about 40 minutes or until chicken is no longer pink and juices run clear.
I served this with rice pilaf and prosciutto wrapped cantaloupe.