Pollo Rosa Maria

Yield: 4 chicken breasts

Source: Carrabas

Categories:  Poultry

Ingredients

4 boneless skinless chicken breast
4 slices prosciutto 1/2" cubes
1/2 cup fontina cheese

Lemon butter:
1/2 cup clarified butter
3 cloves garlic
1/2 small onion diced
1/4 cup white wine
4 Tablespoons unsalted butter

Topping:
8 ounces sliced mushrooms
1/2 cup fresh basil chopped
1 lemon juiced

Directions

Grill chicken breasts on grill over hot coals of live oak and pecan wood. Grill 3-5 minutes per side. Remove from grill.

Slice a pocket into the chicken breast. Stuff with one piece of prosciutto and 1/8 cup fontina cheese. Finish cooking in pan with a little olive oil.

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 1-2 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.