Stuffed Chicken Breast

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Rose Dailey


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

My online cookbook:


★★★★★ 1 vote



  • 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
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
    chopped fresh sweet basil
  • and the
    juice of 1 lemon



  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.

Printable Recipe Card


Course/Dish: Chicken

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