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Carabba's Pollo Rosa Maria Recipe

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This recipe for Carabba's Pollo Rosa Maria, by , is from The Mueller Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Jones


4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 C fontina cheese

Lemon Butter:
1/2 C clarified butter
1/2 C small yellow onion, diced
1/4 C white wine
4 Tbl. unsalted butter
1/2 tsp. white pepper
1/2 tsp. salt

8 oz. sliced mushrooms
1/2 C fresh, sweet basil, chopped
Lemon butter
1 lemon, juiced

Open chicken and place butterfly-style on grill over white-hot oals of live oak and pecan wood. Grill 3-5 min. per side until cooked through. Remove from grill. When cool enough to handle, hold breast together and stuff with 1 slice of prosciutto and 1/8 C Fontina cheese. Secure with wooden picks; set aside in a warm place.

In large saute pan, over medium heat, combine clarified butter, garlic, and onion; sautee until tender. Deglaze pan with white wine. Add unsalted butter, salt and pepper. Add mushrooms to lemon and sautee 1-2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on platter and top with mushrooms or lemon-basil butter and serve.

Number Of Servings:
Number Of Servings:




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