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Pollo Rosa Maria Recipe

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This recipe for Pollo Rosa Maria, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa (Sowers) Karase
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 butterflied chicken breasts
4 slices proscuitto
1/2 c. Fontina, Gruyere or Provolone cheese
1/4 c. butter
3 garlic cloves, minced
1 medium onion, diced
1/3 c. dry white wine
4 T. unsalted butter
1/2 tsp. white pepper
1 dash of salt
8 oz. cremini mushrooms, sliced
1/2 c. fresh basil, chopped
1 lemon, (squeeze for juice)

Directions:
Directions:
Lay chicken breast open side down on a hot grill. Grill 3 to 5 minutes on each side until cooked. Removed from grill. Stuff one of the butterflied sides with 1 slice of prosciutto & 1/8 cup of cheese. Fold to sandwich the filling inside. Hold folded breast with wooden picks. Set on a warmed platter & cover.

In a large skillet saute the onions & garlic in 1/4 c. of butter until onions are translucent. Add white wine & deglaze the pan. Add butter, salt, pepper & mushrooms. Cook until mushrooms are tender. Add basil & lemon juice & swirl together. Pour mushroom sauce over the chicken breast.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 to 50 minutes
Personal Notes:
Personal Notes:
This recipe tastes very similar to Carrabba's Pollo Rosa Maria.

 

 

 

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