Pollo Rosa Maria Recipes

COPYCAT CARRABBA'S POLLO ROSA MARIA

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.

POLLO ROSA MARIA

Steps:

• 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.