| Number of votes: 1 |
Pollo Rosa Maria
Nb persons: 0
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| Chicken | |
| 4 | chicken breasts, split for stuffing |
| 4 slices | prosciutto ham |
| 1/2 cup | fontina cheese |
| Lemon Butter | |
| 1/2 cup | clarified butter |
| 3 cloves | garlic |
| 1/2 small | yellow onion, diced |
| 1/4 cup | white wine |
| 4 tbsp | unsalted butter |
| 1/2 tsp | white pepper |
| 1/2 tsp | salt |
| Topping | |
| 8 ounces | sliced mushrooms |
| 1/2 cup | fresh sweet basil, chopped |
| Lemon Butter (above) | |
| 1 | lemon, juiced |
Open chicken breasts and place butterfly style on hot grill, 3-5 minutes per side
With slightly cooled chicken, hold halves together and stuff with slice of prosciutto and 1/8 cup fontina, store in warm place
Lemon butter and topping: in a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt and pepper.
Add mushrooms to lemon butter and sauté 1 to 2 minutes
Add basil and lemon juice and stir to combine. Place chicken on serving platter and top.
Recipe uploaded with Shop'NCook for iPhone.
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