In my quest to not only try new recipes monthly, but to incorporate them into my culinary arsenal, I'm bound to have a combination of hits and misses. While Southern Living's "Easy Chicken & Dumplings" was an out-of-the-ballpark winner for our family, the "Slow-Cooker Pork Chops" met with mixed approval, and all of us were disappointed in the Sizzling Flounder""; sizzling anything sounds delicious but I'm afraid paprika ruined it for me.
We went to Carrabba's with friends the other night and I tried a new dish: Polla Rosa Maria.
Oh. My. Word.
The yummilicity factor on this one is off the charts! Chicken stuffed with fontina cheese and prosciutto, then topped with mushrooms in a basil lemon butter sauce? Slap-me-nekkid-and-hide-my-clothes, it was so stinkin' good my husband stole my plate and licked it clean enough to stack back on the shelf!
Then he had the audacity to suggest I cook it for dinner.
At first I thought he was crazy, but with a lee-tle Al Gore-invention called the "internet", I realized he was CRAZY LIKE A FOX! We found a copycat recipe in two clicks, and ladies and gentlemen–it might not be a Southern Living recipe, but oh-my-LANTA, it's SCRUMPTIOUS! My very picky kids even devoured it, so this one makes the cut.
It sounds a little intimidating–i.e., butterflying chicken and stuffing it?–but I promise, it's EASY and downright fancy. Try it…you'll like it!
Pollo Rosa Maria (a Carrabba's copycat recipe)
- 4 boned, skinned chicken breast halves
- 4 slices prosciutto ham
- 1/2 cup fontina cheese
- 1/2 cup clarified butter – see Notes, below
- 3 cloves garlic, minced
- 1/2 sm. yellow onion, chopped
- 1/4 cup dry white wine
- 1 cup sliced mushrooms (I used baby bellas)
- 4 Tbls. butter
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 cup chopped fresh sweet basil (use FRESH, much better!)
- Juice of 1 lemon
Butterfly chicken breasts (they'll do this for you in the meat department) and grill over hot coals for 3-5 minutes per side, or until cooked through; remove from grill and allow to cool.
Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese. Secure breasts closed with toothpicks. Set aside and keep warm.
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.
Notes: 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. **Don't get hung up on this; I think I messed it up but it STILL tasted wonderful!
Mmm, this looks amazing! And I love that it really does look easy! I love chicken but don’t always have the guts to try anything new. Might have to with this one.
Love you blog, its my first time visiting!
You said it seems intimidating but it’s easy. I think I will take your word for it and try it out soon. It sure looks delicious!
“Yummilicity” I LOVE it. This recipe sounds fantastic and would be a great meal to impress friends with.
That’s one of my favorite dishes there and I actually have it posted on my website, too!
I laughed when I opened your link and saw what you made 😉
Great minds love similar things xoxoxoxo
(nice to ahve you back on Mondays)
This is my FAVORITE dish ever. I can’t wait to try the recipe. I have looked for a copy cat recipe everywhere! 🙂
What a great recipe! This is the most excellent food I saw for today.