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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
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1st Keep
 jojogumabweh
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