Pollo Rosa Maria

This is a knock-off of a dish that once appeared on the menu at Carrabba's Italian Grill, one of our all-time favorite Italian chains. And a sort of approximate (and typically, stolen) picture.

Chicken:
4 boneless skinless chicken breasts, split for stuffing
4 slices prosciutto ham
½ cup fontina cheese

Lemon Butter:
½ cup clarified butter
3 cloves garlic
½ small yellow onion, diced
¼ cup white wine
4 Tbsp. unsalted butter
½ tsp. white pepper
½ tsp. salt
8 oz. sliced mushrooms
½ cup fresh sweet basil, chopped
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. (*Krista’s note: yeah, or just send your husband out to the gas grill. Or stick them in a pan or in the oven.) Grill 3-5 minutes per side or until cooked through. Remove from grill. When cool enough to handle, hold breast halves together and stuff each with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. 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 and sauté 1-2 minutes or until cooked. Add basil and lemon juice; stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.