Best Carrabbas Italian Grill Polo Hilario Copycat Recipes

Copycat Carrabba's Pollo Rosa Maria image

Provided by gingerkitten D

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 butterflied chicken breasts
4 slices prosciutto
1/2 cup Fontina cheese
1/2 cup clarified butter
3 garlic cloves
1/2 sweet onion, diced
1/4 cup dry white wine
4 tablespoons unsalted butter
1/2 white pepper
1 dash salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil, chopped
1 lemon, juice of

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.

Nutrition Facts : Calories 644.4, Fat 52.3, SaturatedFat 28.3, Cholesterol 200, Sodium 248.2, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 36

Carrabba's Italian Grill Polo Hilario (Copycat) image

Provided by Cook4_6

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 (5 ounce) boneless skinless chicken breasts, and butterflied
2 slices red bell peppers, roasted
2 slices zucchini, grilled
2 1/2 ounces soft fresh goat cheese (i.e. caprino or chevre)
2 roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup marsala wine
1/2 cup chicken broth
black pepper, to taste
white pepper, to taste
kosher salt, to taste

Steps:

Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
In 2 tablespoons butter, saute mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.
A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.

Nutrition Facts : Calories 756.1, Fat 33, SaturatedFat 20.4, Cholesterol 159.6, Sodium 601.9, Carbohydrate 17.5, Fiber 2.2, Sugar 7.5, Protein 43.8