heat a double burner grill pan, or outdoor grill to medium-high heat.
Pour about 1/4 cup EVOO into a shallow dish, add garlic. Chop about one tbsp rosemary, add to oil.
Season chicken pieces with salt and pepper, add to garlic mixture. Turn to coat. Wrap chicken pieces with prosciutto, with a sprig of rosemary in between.
Grill for 12 min, turning occassionally.
Originally Submitted
2/2/2011
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