Beekman'S Lavender - Rosemary Chicken - cooking recipe

Ingredients

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

Preparation

Pre-heat oven at 325\u00b0F.
Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
Warm slightly if needed to blend.
Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
Place marinade and pounded chicken in Ziploc bag.
Refrigerate for 2-4 hours.
After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
Salt and pepper and cover with a layer of ricotta cheese
Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
Tightly roll the chicken breast.
Bake covered in the oven for 25 minutes at 325\u00b0F.