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Carraba's Pollo Rosa Maria

<p>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.</p>
2 Servings Recipe By

Ingredients

  • 2 individual Chicken, Boneless Breasts
  • 4 individual Prosciutto, Sliced
  • 4 individual Fontina Cheese, Sliced
  • 1/4 teaspoons Season Salt
  • 1 tablespoon Butter #1
  • 1 2/3 cups slice Mushrooms, Crimini
  • 2 tablespoons dice Garlic, Cloves
  • 1 1/4 cups dice Onion
  • 1/2 cups White Wine
  • 1/2 cups juice Lemon
  • 3 tablespoons Butter #2
  • 2 tablespoons chop Basil, Fresh
  • 1/8 teaspoons White Pepper
  • 1/8 teaspoons Kosher Salt

Serving Day Ingredients

  • 4 ounces cook Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed breast
  • 991 Calories
  • 50g Total Fat
  • 27g Sat Fat
  • 1g Trans Fat
  • 314mg Cholesterol
  • 1631mg Sodium
  • 49g Total Carb
  • 3g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 81g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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, salt and pepper.
  8. Allow sauce to cool.
  9. Divide chicken among indicated number of gallon freezer bags. Divide sauce among indicated number of quart freezer bags.
  10. Label both bags and freeze.

Make From Frozen Serving Day Directions

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
  2. Grill and baste chicken until cooked.
  3. Transfer sauce to saucepan and heat over medium high heat until warm.
  4. Place lemon butter sauce on top of the chicken. Serve with pasta

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