Pollo Rosa Maria
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
4 Chicken Breasts
- Serves:
- 4
ingredients
- 4 chicken breasts
- 4 slices prosciutto ham
- 1⁄2 cup Fontina cheese
-
Lemon Butter
- 1⁄2 cup clarified butter
- 3 garlic cloves
- 1⁄2 small yellow onion, diced
- 1⁄4 cup white wine
- 4 tablespoons unsalted butter
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt
-
Topping
- 8 ounces sliced mushrooms
- 1⁄2 cup fresh sweet basil, chopped
- lemon butter (above)
- 1 lemon, juiced
directions
- For Chicken: Open chicken breasts and place butterfly-style on grill. (Optional: 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 wooden picks. Set aside in a warm place.
- For lemon butter and topping: In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender.
- Deglaze pan with white wine.
- Add unsalted butter, salt, and pepper.
- Add mushrooms to lemon butter and saute 1 to 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.
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RECIPE SUBMITTED BY
Kenneth Dixon
Virginia Beach, Virginia
For fun I enjoy to cook. I began cooking when I was a little boy. My grandmother and my father taught me some of their skills. I learned a lot more of my cooking skills from managing various types of restaurants. I do not really rely on cookbooks to guide me through a recipe. I more or less use them as a tool to create my own ideas of recipes. I have a taste for spices. I do not care for bland foods.