I picked this up at Beekman & Beekman website. They offer "pure varietal honeys". http://www.beekmanandbeekman.com/ It sounded SO good I wanted to save it for later! Prep time includes 3 hour marination time (it says 2-4 I picked 3 LOL) as well as how long I think it'll take to do the other stuff.

Ingredients

4 serv.

boneless skinless chicken breasts↗4
champagne vinegar↗2⁄3 cup
culinary lavender1 teaspoon
fresh rosemary↗1 teaspoon
garlic cloves, pressed↗2
extra virgin olive oil↗2 tablespoons
sage honey2 tablespoons
Beekman & Beekman brand suggested
ricotta cheese↗15 ounces
pancetta↗6 ounces
thinly sliced
salt and pepper
to taste

Step-by-step instructions

1
Pre-heat oven at 325°F.
2
Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
3
Warm slightly if needed to blend.
4
Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
5
Place marinade and pounded chicken in Ziploc bag.
6
Refrigerate for 2-4 hours.
7
After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
8
Salt and pepper and cover with a layer of ricotta cheese
9
Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
10
Tightly roll the chicken breast.
11
Bake covered in the oven for 25 minutes at 325°F.

Source: food.com

Original recipe ↗

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