Pollo Rosa Maria Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T Unsalted Butter
10 oz Mushrooms, thinly slices
4 Boneless and Skinless Chicken Breast Halves,
1 Slice Prosciutto (not paper thin)
3 oz Fontina Cheese, cut into 8 slices
2 T Grill Baste (pg 145) or Olive Oil
1½ tsp Grill Seasoning (pg 146)
¾ C Lemon Butter Sauce (pg 140)
2 T Coursely Chopped Fresh Basil
Kosher Salt & freshly Grounf Pepper
Lemon Butter Sauce
1½ Sticks of Unsalted Butter cut into ½ inch pcs
2 T Finely Chopped Onion
2 Garlic Cloves, minced
⅓ C Dry White Wine, Cavit Pinot Grigio
3 T Fresh Lemon Juice
Kosher Salt & Freshly Ground White Pepper
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Directions: |
Directions:Melt butter in a med skillet over medium high heat. Add mushrooms and cook stirring accasionally, until lightly brown. About 5 minutes. Set aside.
Using a thin blade butterfly each breast. Open each breast and place 1 pc of prosciutto and fontina on the bottom half. Close the chicken, being sure that the filling is enclosed. Brush with grill baste. Season with the grill seasoning. Let stand at room temp while the grill heats.
Brush the grill grate clean. Lightly oil the grate. Place the chicken on the grill. Cook, with the lid closed as much as possible, turning after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with finger, about 10 minutes total. Transfer to a platter and tent with aluminum foil to keep warm.
Reheat the mushrooms over low heat, stirring often. Add the lemon butter sauce and stir just until heated and smooth, about 1½ minutes. Stir in Basil. |
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