INGREDIENTS

• 3 teaspoons olive oil
• 2 poussins, 8 ounces each, butterflied
• Salt and pepper
• 2 tablespoons chopped fresh rosemary
• 2 cloves minced garlic
• 4 slices (around 1.5 ounces) sliced prosciutto di Parma
• 2 15-ounce cans cannellini beans, drained and rinsed

PROCEDURE

Preheat the oven to 450 degrees F.  Drizzle a rectangular baking dish with 1 teaspoon of olive oil.  Drizzle each of the poussins, front and back, with 1 teaspoon of olive oil each.  Season with salt and pepper, and plaster with the chopped rosemary and garlic.  Lay breast-side-up in a single layer in the baking dish, and drape the prosciutto over the top of the poussins.  Bake for 25 minutes. Take the poussins out of the pan, and replace with the beans.  Toss in the olive oil that is already in the pan, season with salt and pepper, and return to the oven for 5 minutes.  Serve with the poussins.print this recipe