stuffed chicken breast
(1 RATING)
This is a copycat recipe for Carrabba's Pollo Rosa Maria. My online cookbook: http://tx-cherokee.tripod.com/index.html
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 - boned, skinned chicken breast halves
- 4 slices prosciutto ham
- 1/2 cup fontina cheese
- 1/2 cup clarified butter (note below)
- 3 cloves garlic - minced
- 1/2 small yellow onion, chopped
- 1/4 cup dry white wine
- 1 cup sliced mushrooms
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped fresh sweet basil
- and the - juice of 1 lemon
How To Make stuffed chicken breast
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Step 1Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through. Remove from grill and allow to cool.
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Step 2Holding 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.
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Step 3In 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.
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Step 4NOTE: 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.
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