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Title: Pollo Rosa Maria
Categories: Poultry, Pork, Cheese, Wine, Mushrooms
Yield: 4 Servings

4 Chicken breasts; split for
- stuffing
4 sl Prosciutto ham
1/2 c Fontina cheese
1/2 c Clarified butter
3 cl Garlic
1/2 sm Yellow onion; diced
1/4 c White wine
4 tb Unsalted butter
1/2 ts (ea) white pepper & salt
1 c Mushrooms; sliced
1/2 c Fresh sweet basil; chopped
1 Lemon; juiced

CHICKEN: Open chicken breasts and place butterfly-style
on grill over white-hot coals. 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.

LEMON BUTTER & 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
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.

Makes 4 Servings

RECIPE FROM: https://www.bigoven.com

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