Pollo Rosa Maria made with boneless chicken breasts stuffed with Italian prosciutto and Fontina cheese; topped with mushrooms and a lemon basil sauce.
We don't eat at chain restaurants often, except on road trips. Because we live in NJ and have family in FL, we make the drive at least twice a year and stop overnight along the way.
Since we have small dogs (one 5 month old puppy), we can't leave them alone in the hotel to go out for dinner so we order ahead from the car; then pick it up to eat in our room.
Luckily Carrabba's is right around the corner and they have a pretty extensive menu to choose from. This time my husband and I ordered Pollo Rosa Maria from the Specialty section.
It was grilled chicken stuffed with prosciutto and Fontina cheese topped with mushrooms and a lemon basil sauce. It sounded delicious after being in the car for 13 hours!
Unfortunately, the chef at this location used SO much pepper that it was barely edible. So I decided I was going to experiment with this recipe once we got back home.
This version of Carrabba's Pollo Rosa Maria was fantastic and everything we had initially thought it would taste like. The only difference was that we don't have a wood fired grill, so it was missing that slight smokey flavor. It also only took 30 minutes to make; which makes this recipe a definite keeper!
Equipment
- Cutting Board
- Chef Knife
- Grill Pan (or outdoor grill)
- Small Saucepan
- Whisk
- Dinner Plates (or family style serving platter)
Ingredients Needed
- boneless chicken breasts
- cooking spray
- Italian prosciutto
- Fontina cheese
- mushrooms
- butter
- all purpose flour
- chicken broth
- lemon juice
- lemon zest
- fresh chopped basil
How do you make Pollo Rosa Maria?
Using the chef knife, make a slit in the chicken breast horizontally forming a pocket (do not slice all the way through). Add one ounce of prosciutto and one ounce of the cheese inside of the chicken. Repeat for all pieces; then season with salt and pepper.
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.
Melt the butter in a small saucepan; then add the mushrooms and cook until they are soft. Next, add the flour to form a roux. Add the chicken broth, lemon juice, lemon zest and basil; then whisk until slightly thickened.
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.
Serving Suggestions
Carrabba's offers your choice of either a side salad or cup of soup and one choice of side. I served ours with Roasted Broccoli with Garlic, but here are some other selections:
- Vegetables: Sautéed Fresh Spinach and Garlic, Mediterranean Roasted Cauliflower, Green Beans with Tomato and Garlic, Tomato and Zucchini Gratin or Rosemary Roasted Carrots
- Sides: Parmesan and Rosemary Whipped Potatoes, Roasted Sea Salt Steak Fries, Asiago Risotto, Roasted Sweet Potatoes or Fettuccine Alfredo
My family just loves the combination of chicken with prosciutto and the Fontina cheese really gave this chicken dish a nice flavor. ~Enjoy!
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More Copycat Recipes
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- Chicken Costoletta (The Cheesecake Factory Copycat)
- Grilled Chicken Burgers with Copycat Chick-Fil-A Sauce
- Hooter’s Buffalo Wings (Copycat)
- Chicken Margherita (Olive Garden Copycat)
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Polla Rosa Maria (Carrabba's Copycat)
Equipment
- 1 Grill Pan (or outside grill)
- 1 Whisk
- 4 Dinner Plates (or family style serving platter)
Ingredients
- 4- (6-ounce) boneless chicken breasts
- 4 ounces sliced Italian prosciutto
- 4 ounces sliced Fontina cheese
- kosher salt (to taste)
- black pepper (to taste)
- cooking spray
- 8 ounces sliced mushrooms
- 3 tablespoons butter
- 1 tablespoon all purpose flour
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh chopped basil
Instructions
- Using a sharp knife, make a slit in the chicken breast horizontally forming a pocket (do not slice all the way through).
- 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.
- 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.
- Melt the butter in a small saucepan over medium heat; then add the mushrooms and cook until they are soft.
- Next, add the flour to form a roux. Add the chicken broth, lemon juice, lemon zest and basil; then whisk until slightly thickened.
- 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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