Prep: 10 minutes

Cook: 20 minutes

Makes: 4 servings

2 tbsp. Milanese Gremolata Infused Olive Oil
4 x 8-12 oz boneless, skinless chicken breasts
4 cloves garlic, very thinly sliced
zest of 1 lemon
1 cup goat cheese, crumbled
1 cup each of flat leaf parsley, basil leaves and either baby spinach or baby kale
1 cup shaved Parmigiano-Reggiano
1/2 cup white wine
1/2 cup chicken stock
juice of 1 lemon

Butterfly the chicken by slicing horizontally into the thick, long side of each breast, being careful not to slice all the way through, and open like a book. Using a mallet, pound each chicken breast out a bit. Season with salt and pepper.

Top each chicken breast with sliced garlic, lemon zest, goat cheese, layers of herbs and greens and the shaved parm. Roll up each bundle and tie with kitchen string. Season.

Heat a skillet over medium-high heat. Add the Gremolata Olive Oil, and then the chicken. Cook, turning until evenly browned, about 6 minutes. Transfer chicken to 400°F oven and roast until cooked through, 8-10 minutes.

Meanwhile in skillet, add wine, lemon juice and stock. Cook over medium heat, whisking up the brown bits, until sauce is reduced slightly, about 2 minutes.

Remove chicken from the oven, cut and remove kitchen strings. Slice each breast and arrange on plate. Pour over lemony pan sauce and serve!