Copycat Carrabba's Pollo Rosa Maria

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Prosciutto

  Dry Cured Ham - President's Choice

  4 slices or 56g

• Fontina cheese

  ½ cup, shredded or 54g

• Butter

  Unsalted

  ½ cup or 114g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Sweet, raw

  ½ onion or 166g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Butter

  Unsalted

  4 tbsp or 57g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Salt

  Table

  1 dash or 0.4g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Open chicken breasts and lay open side down on a hot grill.
2. Grill 3-5 minutes on each side until cooked.
3. Remove from grill.
4. Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
5. Hold folded breast with wooden picks.
6. Set on a warmed platter and cover.
7. In a large skillet saute the onions and garlic in the clarified butter until tender.
8. Deglaze the pan with the white wine.
9. Add the butter, salt, and pepper, and mushrooms and cook until tender.
10. Add basil and lemon juice and swirl pan to combine.
11. Pour mushroom sauce over the Chicken breasts.
12. (source: https://www.geniuskitchen.com/recipe/copycat-carrabbas-pollo-rosa-maria-60542)