Blancs de poulet a L’huile de Romarin Recipe

February 23, 2012

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.

Poulet:

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.

Serves 4.

Bon Appetite:)

Cbreeze

 

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