Blissful Rosemary Chicken

Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly and skewer each with a rosemary sprig to secure.

In a bowl whisk together the wine broth oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.

Bake 25 minutes in the preheated oven until chicken juices run clear. Remove from baking dish reserving sauce and allow to stand 5 minutes.

Transfer remaining sauce to a saucepan and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.