Carrabba's Italian Grill Pollo Rosa Maria

Chicken

4 chicken breasts, split for stuffing

4 slices prosciutto ham

1/2 cup Fontina cheese

Lemon Butter

1/2 cup clarified butter

3 cloves garlic

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 Recipe (above)

1 lemon, juiced

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.

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.

Yields 4 servings.

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Average Visitor Rating: 1.00 (Out of 5)

Number of ratings: 1

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Restaurant Recipe Reviews (1)

Incomplete

Reviewed by mary , 2010-07-21 This recipe is missing the lemon in the lemon butter and if you grill the chicken "butterflied" it won't fold back onto itself to stuff. I had to lay the proscuitto and fontina on top and broil it and in the end didn't tast at all like the restaurant's.