1/4 cup extra-virgin olive oil, plus more for drizzlin
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh rosemary
8 pieces good quality boneless, skinless chicken thighs, trimmed of fa
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
2 lemons, cut into thin wedges
Drizzle balsamic vinegar glaze
Directions:
Heat oven to 375.
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.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Sprinkle remaining rosemary on chicken.
Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. Drizzle the chicken with more oil. Cook in oven for 22-25 minutes.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.