::a winning dish::

We had an Iron Chef cook-off at our place the other night (young women vs. young men.) I am highly competitive and brought out the big guns for this memorable activity. Our secret ingredient was lemon...only one of the best ingredients EVER!!! We decided for the main dish to do something with chicken and this entree came to mind. If you have ever had the Pollo Rosa Maria from Carrabba's you know how good it is and if you haven't had it yet, I highly recommend it. =)

Our take on my favorite dish at Carrabba's...

Pollo Rosa Maria

4 butterflied fresh boneless/skinless chicken breasts
4 thin slices prosciutto
1/2 c. fontina cheese

1/2 cup clarified butter (Note: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment)
3 garlic minced cloves
1/2 sweet yellow onion finely diced
1/4 cup dry white wine (the alcohol cooks out) or apple juice (...that's what we used)

4 tablespoons unsalted butter
1/2 t. white pepper
1 dash sea salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil (sweet basil preferably), finely chopped
1 lemon, juice of

Open chicken breasts and lay open side down on a hot grill. Grill about 5 minutes on each side until cooked (you want to get those nice diamond grill marks on the meat.) Remove from grill. Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside. Hold folded breast with wooden toothpicks. Set on a warmed platter and cover with foil so cheese melts. In a large skillet saute the onions and garlic in the clarified butter until tender. Deglaze the pan with the white wine (or apple juice). Add the butter, salt, and pepper, and mushrooms and cook until tender. Add basil and lemon juice and swirl pan to combine. Pour mushroom sauce over the Chicken breasts. ENJOY!!!