How to make it

  • preheat oven to 375
  • pound out chicken breasts to about 1/4" thickness
  • season liberally with salt and pepper on both sides
  • on the pounded side, sprinkle breasts evenly with 2 cloves minced garlic, rosemary leaves, lemon zest, and sage leaves.
  • roll seasonings inside breast and secure with a toothpick.
  • heat half of the olive oil in a heavy bottom skillet and sere rolled chicken breasts, turning as needed to sere all sides.
  • place pan in oven and roast for 15-20 minutes until breasts are cooked thoroughly and juices run clear.
  • remove chicken from pan and place back on stovetop. add remaining olive oil and remaining clove of garlic.
  • deglaze pan with 1/4c chicken stock.
  • add remaining sage, rosemary, and parsley and let reduce.
  • finish sauce with half and half and parmesan cheese.
  • salt and pepper to taste.
  • enjoy!

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