Ingredients
1 chicken breast
4 slices turkey bacon (or thinly sliced deli ham will work too)
1 lemon zest
1 clove garlic, grated
2 sprigs fresh rosemary, finely chopped
1/3 cup white wine (I personally think its best with wine, but you can use water or low sodium chicken broth as an alternative)
Preparation
Slice chicken breast lengthwise so you create 2 cutlets
Cover each piece of chicken with a sheet of cling wrap and pound with a mallet until very thin (the cling wrap prevents chicken junk from flying everywhere and tearing up the chicken meat itself- basically less mess all around)
In a small bowl, combine lemon zest, rosemary, and grated garlic (this will be sort of pasty because the grate garlic makes things sticky)
On one side of each chicken cutlet, spread ½ the rosemary, garlic, lemon paste
Roll up each cutlet and wrap with 2 pieces of turkey bacon or ham. Secure with toothpicks
Season outside of chicken roll up with black pepper (and ½ tsp salt, optional, just to bring out chicken flavor a little)
Heat 1 tsp EVOO in a skillet over medium heat. Brown chicken on each side
Once browned, add wine to pan. Shake the pan a little while you are adding the wine and for about 30 seconds afterward.
Allow to simmer about 10 minutes until chicken is cooked through
Serve alongside your favorite steamed vegetables
