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Carrabba's Pollo Rosa Maria

Source of Recipe

recipelink


List of Ingredients


8 boneless, skinless chicken breast halves
1/4 lb. sliced prosciutto
1/4 lb. sliced fontina cheese
1/2 lb. butter
1/2 lb. sliced mushrooms
1 Tbs. ground basil
Pepper
1/2 Cup white wine
2 Tbs. cornstarch
large toothpicks




Recipe

Slice a 'pocket' in each chicken breast. Stuff with cheese and proscuttio. Skewer closed with toothpicks. Brown lightly, pepper to taste. Bake in Dutch Oven, approx. 30 minutes. Remove and keep warm. Sauté mushrooms in 1/4 cup butter and drippings. Remove mushrooms and keep warm. Add remaining butter and heat until it just begins to bubble. Thicken with wine/cornstarch. Add basil and mushrooms. Spoon sauce over chicken and serve.

Notes:
It is easier to cut the pocket in the chicken breasts when they are slightly frozen. Add the basil just before serving or the sauce will take on a strange green color.

Version II:
CARRABBA'S ITALIAN GRILL POLLO ROSA MARIA

Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 C. fontina cheese

Lemon Butter
1/2 C. clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 C. white wine
4T unsalted butter
1/2 tsp. white pepper
1/2 tsp. salt

Topping
8 oz. sliced mushrooms
1/2 C. fresh sweet basil, chopped
Lemon Butter Recipe (listed above)
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place.

Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and sauté 1-2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve. Yields 4 servings.