Pollo Rosa Maria

Name: Pollo Rosa Maria
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Chicken Breasts, 4 serving(s)
Ingredients: 4 chicken breasts; 4 slices prosciutto ham; 1/2 cup Fontina cheese; 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; 8 ounces sliced mushrooms; 1/2 cup fresh sweet basil, chopped; lemon butter (above); 1 lemon, juiced

Be the first to review this recipe

Recipe by Kenneth Dixon

Recipe similiar to that of Carabba's Itallian Restaurant.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 35mins

SERVES: 4

YIELD: 4 Chicken Breasts

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction