Stuffed Chicken Breast Recipe

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STUFFED CHICKEN BREAST

Rose Dailey

By
@daileysbaby

This is a copycat recipe for Carrabba's Pollo Rosa Maria.





My online cookbook:
tx-cherokee.tripod.com/index.html


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Rating:

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Serves:

4

Ingredients

4
boned, skinned chicken breast halves
4 slice
prosciutto ham
1/2 c
fontina cheese
1/2 c
clarified butter (note below)
3 clove
garlic - minced
1/2 small
yellow onion, chopped
1/4 c
dry white wine
1 c
sliced mushrooms
4 Tbsp
butter
1/2 tsp
salt
1/2 tsp
pepper
1/2 c
chopped fresh sweet basil
and the
juice of 1 lemon

Directions Step-By-Step

1
Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through.
Remove from grill and allow to cool.
2
Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese.
Secure breasts closed with toothpicks. Set aside and keep warm.
3
In a large skillet over medium heat, sauté garlic and onion in clarified butter until tender.
Deglaze pan with wine.
Add mushrooms, butter, salt, and pepper and sauté 1-2 minutes, or until mushrooms are tender.
Stir in basil and lemon juice.
Top stuffed chicken with prepared sauce.
4
NOTE: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.

About this Recipe

Course/Dish: Chicken