Ingredients
- 12 chicken thigh cutlets
- 3 large lemons
- 15 proscuitto slices
- 3 garlic cloves, sliced
- 3/4c fresh sage leaves
- 3/4c fresh marjoram leaves
- 2 sprigs rosemary
- salt and pepper
- 2 tbs olive oil
Directions
- Place chicken cutlets in large roasting pan. Cut rind from lemons and then juice. Place lemon rind and proscuitto between chicken cutlets in the pan.
- Sprinkle chicken with garlic, sage, marjoram and rosemary. Cover and refrigerate for 1 hour.
- Preheat oven to 170C. Bake chicken for 40 minutes until golden and cooked through. Serve with potato and spinach.