Real Recipes From Real Home Cooks ®

stuffed chicken breast

(1 rating)
Recipe by
Rose Dailey
East Texas, TX

This is a copycat recipe for Carrabba's Pollo Rosa Maria. My online cookbook: http://tx-cherokee.tripod.com/index.html

(1 rating)
yield 4 serving(s)

Ingredients For stuffed chicken breast

  • 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 sm
    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

How To Make stuffed chicken breast

  • 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.

Categories & Tags for STUFFED CHICKEN BREAST:

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