Pollo Rosa Maria

taken from http://www.providencejournal.com/features/food/chefs-secret/20090211-chef-s-secret-carrabba-s-opens-its-recipe-vault-to-share-pollo-rosa-maria-a-chicken-marsala.ece

CARRABBA’S POLLO ROSA MARIA

2 chicken breasts, boneless, skinless and butterflied

4 slices prosciutto

4 slices Fontina cheese

White pepper to taste

Kosher salt to taste

4 tablespoons butter, divided use

6 mushrooms, sliced

1 small onion, chopped

1/2 cup garlic chopped

1/2 cup white wine

1/2 cup fresh lemon juice

2 tablespoons fresh basil, chopped

Cover one-half of each breast section with one slice of prosciutto and one slice Fontina cheese. Fold chicken breast half flap over the dressed chicken breast half; season with pepper and salt. Grill and baste until cooked.

In a sauté pan place 1 tablespoon butter, sauté mushrooms and onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 3 tablespoons butter until butter melts and mixture emulsifies, add basil. Place lemon butter mushroom basil sauce on top of the chicken.

Serve with pasta.

Serves 2

Changes I made:  I don’t own a grill, so I made the sauce first (in an oven-safe frying pan), then layered thinly-sliced chicken breast, prosciutto, and Fontina and cooked in a 350 degree-oven for 20 minutes.  It was a winner for sure!

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