Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
4 servings
Level:
Easy
Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.

Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.

Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.

Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.

Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Rosemary-Lemon Shortbread Cookies

Recipe courtesy of Valerie Bertinelli

Beer Can Chicken

Recipe courtesy of Bob Blumer

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

White Chicken Chili

Recipe courtesy of The Neelys

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Browse Reviews By Keyword