Lemon Chicken With Prosciutto & Fresh Herbs
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 12 chicken thighs, cutlets
- 3 large lemons
- 15 slice prosciutto
- 3 garlic cloves, peeled, sliced
- 177.44 ml fresh sage leaf
- 177.44 ml fresh marjoram
- 2 sprig fresh rosemary leaves
- salt, to taste
- lemon pepper, to taste
- 29.58 ml olive oil
- extra fresh sage or marjoram leaves, to garnish
directions
- Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan.
- Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside.
- Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan.
- Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend.
- Preheat the oven to 170°C/(approximately 335°F), and bake the chicken for 40 minutes or until golden brown and cooked through.
- Donna suggests serving this with mashed potato and sautéed spinach. When I make it, I'm planning to serve it with Cookgirl’s I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!