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Carraba's Pollo Rosa Maria

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Carraba's Pollo Rosa Maria

Tricia
The Cook
2 Servings
15 Ingredients
3 Comments

This recipes takes a humble chicken breast and stuffs it with proscuitto and fontina cheese then tops it with buttery mushrooms giving a decadent Italian spin to a dinnertime staple.

Read More
2 Servings
15 Ingredients
3 Comments

Ingredients

  • 2 individual Chicken, Boneless Breasts
  • 4 individual Prosciutto, Sliced
  • 4 individual Fontina Cheese, Sliced
  • ¼ teaspoons Season Salt
  • 1 tablespoon Butter #1
  • 1 ⅔ cups slice Mushrooms, Crimini
  • 2 tablespoons dice Garlic, Cloves
  • 1 ¼ cups dice Onion
  • ½ cups White Wine
  • ½ cups juice Lemon
  • 3 tablespoons Butter #2
  • 2 tablespoons chop Basil, Fresh
  • ⅛ teaspoons White Pepper
  • ⅛ teaspoons Kosher Salt
Serving Day Ingredients
  • 4 ounces cook Spaghetti

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cover one-half of each breast section with one slice of prosciutto ham and one slice of fontina cheese.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cover one-half of each breast section with one slice of prosciutto ham and one slice of fontina cheese.
  2. Fold chicken breast half flap over the dressed chicken breast half. Season with season salt.
  3. Grill and baste until cooked.
  4. Heat butter #1 in a skillet over medium
  5. Saute mushrooms, garlic, and onions until softened.
  6. Add white wine and lemon juice. Lower heat to medium-low and cook for 10 minutes.
  7. Add butter #2 a little at a time until butter melts and mixture emulsifies. Add basil.
  8. Place lemon butter mushroom basil sauce on top of the Rosa. Season with salt and pepper.
  9. Serve with pasta.

Categories

traditional, nut-free, dairy-free, winter, spring, summer, fall, egg-free, soy-free, fish-free, shellfish-free

Categories

traditional, nut-free, dairy-free, winter, spring, summer, fall, egg-free, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. The “Freeze for Later” and “Make from Frozen” instructions both say to grill and baste until cooked. Are we to grill it on the freezer cooking day, and then reheat it on the grill on serving day as well? It seems that it might dry out that way.

    1. Hi Geneva! We instruct to grill & baste on both cooking day and serving day to help prevent the chicken from drying out while still giving a freshly grilled taste. You won’t want to cook it as long as you would on the day you freeze this meal -just enough to heat it through and revive that ‘grilled’ flavor.