Blancs de Poulet a L’huile de Romarin Recipe:
Thank you to Melanie Busby – the winner of Canmore’s French Recipe Contest! Melanie won a Staub Casserole – worth $370 – Congratulations!
Huile de Romarin:
5oz Olive Oil
6 Sprigs of Rosemary
3 Garlic Cloves
Salt to Taste
Put all ingredients in a small pot, heat on low until it’s lukewarm and set aside for 15 minutes.
4 Chicken breasts (skinless)
4 Slices Prosciutto
41/2 oz of Pancetta
5oz of Ricotta
Salt & Pepper
Mix pancetta and ricotta to make a stuffing. Cut a slice into each chicken breast and fill with stuffing. Wrap each with a slice of prosciutto and place on a baking sheet. Pour the huile de romarin over and salt and pepper to taste. Bake at 400 degrees Fairenheit for 20 minutes.
Serve with roasted potatoes and a green salad.