STUFFED CHICKEN BREAST

STUFFED CHICKEN BREAST image

This is a copycat recipe for Carrabba's Pollo Rosa Maria. My online cookbook: http://tx-cherokee.tripod.com/index.html

Provided by Rose Dailey

Categories Chicken

Number Of Ingredients 13

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Ingredients

4 boned, skinned chicken breast halves
4 slice prosciutto ham
1/2 c fontina cheese
1/2 c clarified butter (note below)
3 clove garlic - minced
1/2 small yellow onion, chopped
1/4 c dry white wine
1 c sliced mushrooms
4 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 c chopped fresh sweet basil
and the juice of 1 lemon

Steps:

1. Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through. Remove from grill and allow to cool.
2. Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure breasts closed with toothpicks. Set aside and keep warm.
3. In a large skillet over medium heat, sauté garlic and onion in clarified butter until tender. Deglaze pan with wine. Add mushrooms, butter, salt, and pepper and sauté 1-2 minutes, or until mushrooms are tender. Stir in basil and lemon juice. Top stuffed chicken with prepared sauce.
4. NOTE: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.

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