Pollo Rosa Maria Food

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 ROSA MARIA

Steps:

• Heat olive oil in large skillet over medium high heat. Add chicken breasts and cook for 5 minutes per side, 10 minutes total. Sprinkle with salt and pepper. Remove from pan, cover, and set aside.
• Melt butter in pan and add onion and reduce heat to medium. Cook onions for 4 minutes. Add minced garlic and mushrooms. Cook for 2 minutes.
• Add prosciutto and cook until crispy.
• Put chicken breasts back into pan. Stir to coat with onions, mushrooms, and crispy prosciutto.
• Sprinkle freshly squeezed lemon juice all over chicken.
• Top with fontina cheese. Let melt on top of chicken.
• Sprinkle with fresh basil ribbons.

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.

POLLO ROSA MARIA RECIPE

Steps:

• Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3 to 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 toothpicks. Set aside in a warm place. 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. This recipe yields 4 servings.