Pollo Rosa Maria

I haven’t been to town for a while because my little family and I have been sick- but today I finally made it in to do my grocery shopping and forgot the two most important things on my list: fresh basil {which I really needed for this recipe} and Nalley Pickles {which my husband has strangely been talking non-stop about all week!} Instead I came home with a bunch of home decor, and some clothes! But at least i’m ready for Spring! I’m also getting excited to learn how to cook in a whole new season, but before then I have a couple of winter classics I need to squeeze in. This isn’t one of them, so i’m not sure where i’m going with this…. but it’s probably one of the most delicious things I have cooked on this Blog so far. Do I say that a lot? It’s probably because I keep finding more and more delicious things to make. I don’t know how it gets better than this though! I mean, it’s from Carrabba’s- which is the best Italian restaurant EVER, and this recipe involves prosciutto and gruyere cheese in chicken topped with mushrooms and white wine butter sauce. That’s hard to beat! Talking about being beat…. after today, I really am… so I’m going to hurry and post this so I can catch some beauty sleep!

[for the chicken] 1 Tbsp unsalted butter
10 ounces mushrooms, thinly sliced
2-4 boneless, skinless chicken breasts
2-4 slices prosciutto
4 slices fontina/gruyere cheese
2 Tbsp olive oil
fresh basil (optional)
Salt and pepper
1 1/2 tsp grill seasoning
[Grill seasoning] 1/4 cup kosher salt
2 Tbsp black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dry oregano/Italian seasoning
1/4 tsp crushed hot red pepper (ceyene)

[for the lemon butter sauce] 12 Tbsp (1 1/2 sticks) unsalted butter
2 Tbsp Finely chopped yellow onion
2 garlic cloves, minced
1/3 cup dry white wine
3 Tbsp fresh lemon juice
kosher salt and freshly ground black pepper


Melt the butter in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.

Using a thin-bladed, sharp knife, butterfly each chicken breast: Cut it in half lengthways, but not all the way through so the breast half can be opened like a book. Place 1 piece each of prosciutto and fontina [I used 2 slices of Gruyere instead in this pic] Close the chicken, being sure that the filling is enclosed.  Brush with the grill baste.  Season with the grill seasoning.
Cook the chicken either on the grill [with the lid closed as much as possible], or in a skillet turning after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total.
Transfer to a platter and tent with aluminum foil to keep warm.

Make the lemon butter sauce:
Melt 1 Tbsp butter in a skillet over medium heat. Add the onion and garlic and cook, stirring often until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 3 Tbsp. [About 3 minutes] Reduce the heat to low. Whisk in the butter a few pieces at a time, letting the first addition melt before adding more. Be sure that the butter is melting into an emulsified state, and not melting. It should take about 3 minutes to add all of the butter and “build” the sauce. Season with salt and pepper and add the mushrooms.

Place 2 chicken pieces on each serving plate.  Spoon equal amounts of the sauce over each serving and serve hot.Okay, so I may have gone slightly overboard with the mushrooms….

What am I saying? There’s no such thing!

Goodnight guys!
<3 Sarah