Pollo Rosa Maria
Ingredients
- 4 chicken breasts
- 4 slices prosciutto ham ⓘ
- 1/2 cup Fontina cheese ⓘ
- Lemon Butter ⓘ
- 1/2 cup clarified butter
- 3 garlic cloves ⓘ
- 1/2 small yellow onion, diced ⓘ
- 1/4 cup white wine ⓘ
- 4 tablespoons unsalted butter ⓘ
- 1/2 teaspoon white pepper ⓘ
- 1/2 teaspoon salt ⓘ
- Topping ⓘ
- 8 ounces sliced mushrooms ⓘ
- 1/2 cup fresh sweet basil, chopped ⓘ
- lemon butter (above) ⓘ
Instructions
- For Chicken: Open chicken breasts and place butterfly-style on grill. (Optional: over white-hot coals of live oak and pecan wood)
- Grill 3-5 minutes per side or until cooked through. Remove from grill.
- When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese.
- Secure with wooden picks. Set aside in a warm place.
- For lemon butter and topping: In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender.
- Deglaze pan with white wine.
- Add unsalted butter, salt, and pepper.
- Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked.
- Add basil and lemon juice and stir to combine.
- Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
Nutrition & Diet Analysis (per serving)
979
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).