stuffed chicken breast
(1 rating)
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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
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4boned, skinned chicken breast halves
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4 sliceprosciutto ham
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1/2 cfontina cheese
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1/2 cclarified butter (note below)
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3 clovegarlic - minced
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1/2 smyellow onion, chopped
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1/4 cdry white wine
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1 csliced mushrooms
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4 Tbspbutter
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1/2 tspsalt
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1/2 tsppepper
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1/2 cchopped fresh sweet basil
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and thejuice of 1 lemon
How To Make stuffed chicken breast
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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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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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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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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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