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.
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!