Best Breast Of Chicken Santa Rosa Recipes

CHICKEN CARBONARA ROSA

Steps:

• Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside.
• Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.

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.

CHICKEN BREAST A LA ROSE RECIPE

Steps:

• Preheat oven to 350. Sprinkle chicken with salt and pepper. Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 1 tablespoon of butter, add chicken to HOT skillet and brown on both sides. (Do not move the chicken after it's placed in the pan). Transfer to heated platter. Melt the rest of the oil and butter in the same skillet. Add the onions and saute over medium heat until transparent but not colored. Add the garlic and saute for 1 minute. Add the flour and stir well. Add the mustard, wine and thyme and simmer for 5 minutes. Add the stock and simmer for another 10 minutes or until thickened slightly. Stir in honey. Return chicken to the pan and bring to a simmer. Cover and braise in the oven for 15 to 20 minutes. Calories: Chicken = 46 calories per ounce Sauce and Onions = 85 calories per 1/4 cup

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.