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Polla Rosa Maria (Carrabba's Copycat)
Pollo Rosa Maria made with boneless chicken breasts stuffed with prosciutto and Fontina cheese; topped with mushrooms and a lemon basil sauce.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- pan
- saucepan
- whisk
📝 Preparation Steps
1
Using a sharp knife, make a slit in the chicken breast horizontally forming a pocket (do not slice all the way through).
2
Add one ounce of prosciutto and one ounce of the cheese inside of the chicken pocket. Repeat for all pieces; then season with salt and pepper.
3
Heat the grill pan over medium heat; then spray with cooking spray. Once the pan is hot, add the chicken breasts and cook ⏱️ 4-5 minutes per side until the chicken is no longer pink. (The internal temperature should be at least 165 degrees F when an instant read thermometer is inserted into the thickest part of the chicken breast.) Remove from the heat, cover or tent with foil; then set aside while you make the sauce.
cooking spray
4
Melt the butter in a small saucepan over medium heat; then add the mushrooms and cook until they are soft.
butter3 tablespoonssliced mushrooms8 ounces
5
Next, add the flour to form a roux. Add the chicken broth, lemon juice, lemon zest and basil; then whisk until slightly thickened.
chicken broth1 cuplemon juice2 tablespoonslemon zest1 tablespoon
6
You can serve the chicken individually plated or family style on a serving platter. Plate the chicken; then top with the lemon basil sauce and serve hot.
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