Lemon Chicken With Prosciutto & Fresh Herbs - cooking recipe

Ingredients

12 chicken thighs, cutlets
3 large lemons
15 slices prosciutto
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaf
3/4 cup fresh marjoram
2 sprigs fresh rosemary leaves
salt, to taste
lemon pepper, to taste
2 tablespoons olive oil
extra fresh sage or marjoram leaves, to garnish

Preparation

Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan.
Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside.
Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan.
Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend.
Preheat the oven to 170\u00b0C/(approximately 335\u00b0F), and bake the chicken for 40 minutes or until golden brown and cooked through.
Donna suggests serving this with mashed potato and sauteed spinach. When I make it, I'm planning to serve it with Cookgirl's I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.