Carrabba’s Pollo Rosa Maria

Grilled chicken breast stuffed with fontina cheese and prosciutto, topped with mushrooms and a basil lemon butter sauce

Serves 4

Ingredients:
4 Chicken Breasts, boneless, skinless and butterflied
8 slices Prosciutto
8 slices Fontina Cheese (or can use provolone cheese)
Salt and Pepper
Olive Oil
4 Tbsp. fresh Basil, chopped (maybe less , 1-2 Tbsp.)
4 Tbsp. Butter, divided
12 Mushrooms, sliced (about 8 oz.)
1/2 small Onion, chopped
1-2 cloves fresh Garlic, minced
1/2 cup White Wine
1 fresh Lemon, Juiced (about 3 Tbsp.)

Directions:
Lay one slice of prosciutto and one slice of fontina cheese on both sides of each butterflied chicken breast. Fold the chicken breasts over to enclose the prosciutto and fontina. Season chicken with salt and pepper. Dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees.

Place mushrooms, onions, garlic and 1 Tbsp. butter in a pan and sauté until vegetables are softened. Add white wine and lemon juice; simmer for a few minutes on medium-low heat until sauce has reduced (usually takes 3-5 minutes). Add remaining 3 Tbsp. butter a little at a time, letting the butter melt into the sauce, whisking so sauce makes a creamy and smooth emulsion. Add the chopped basil to the sauce.
Place chicken breasts on a warmed plate and spoon sauce over top. Delicious when served with a side of pasta or a fresh salad.

Trudy’s Notes: If chicken breasts are very thick, pound or cut in half to make thinner cutlets, then butterfly. Or, you will need to cook longer to cook all the way through. Carrabba’s uses thinner cutlets, maybe 4-5 oz. each.