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chicken with prosciutto, rosemary, and lemon

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Boneless, skinless chicken breasts can be a yawn.  Haven’t we all been there?  Looking for a zap of genius to elevate the lowly and overused boneless, skinless chicken to a new level?

Buy skin-on, bone-in chicken breasts – leave the skin on and remove it from the bone.  Have your butcher do it for me if you’d like, but it’s easy to do yourself at home.  I just run my fingers between the meat and bone, and then use a small paring knife to keep cutting the breast away from the bone.

The prosciutto, pine nuts (or pignoli nuts if we want to be fancy and Italian), and rosemary give this dish a decidedly Mediterranean flair and I love the texture that the pine nuts and crispy prosciutto provide.  I like to serve this over a bed of baby arugula greens and a few slices of fresh mozzarella cheese……and leftovers are delicious.

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