Make this Straight-From-the-Restaurant Carrabba’s Italian Grill Pollo Rosa Maria Recipe at home. This is the Original Version of Carrabba’s Italian Grill Pollo Rosa Maria from 2009.
Photo by Sherene
Carrabba’s Italian Grill Pollo Rosa Maria
A Carrabba’s Italian Grill Copycat Recipe
Straight-From-the-Restaurant
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Carrabba’s Italian Grill Pollo Rosa Maria from 2009 is a Straight-From-the-Restaurant Recipe.
Carrabba's Italian Grill Pollo Rosa Maria Recipe - Original Version
Make this Straight-From-the-Restaurant Carrabba's Italian Grill Pollo Rosa Maria Recipe at home. This is the Original Version of Carrabba's Italian Grill Pollo Rosa Maria from 2009.
Yield: 2 Servings
Ingredients
- 2 Chicken Breasts boneless, skinless and butterflied
- 4 slices thinly-sliced Prosciutto
- 4 slices Fontina Cheese
- Freshly ground White Pepper to taste
- Kosher Salt to taste
- 4 tablespoons Butter divided
- 6 Mushrooms sliced
- 1 small Onion chopped
- 1/2 cup Garlic chopped
- 1/2 cup White Wine
- 1/2 cup freshly squeezed Lemon Juice
- 2 tablespoons freshly chopped Basil
Instructions
- Preheat grill to medium high heat.
- Cover 1/2 of each breast section with one slice of prosciutto and one slice Fontina cheese.
- Fold chicken breast half flap over the dressed chicken breast half.
- Season with pepper and salt.
- Place on hot grill. Cook, turning once, until done and internal temperature reaches 165°F as measured by an instant-read thermometer.
- In a large sauté pan, place 1 tablespoon butter.
- Place pan over medium heat.
- Add mushrooms, onions and garlic. Sauté until softened.
- Add white wine and lemon juice. Lower heat to medium-low. Simmer approximately 10 minutes to reduce.
- A little at a time, add remaining 3 tablespoons butter until butter melts and mixture emulsifies.
- Add basil.
- Place one chicken breast on each serving plate.
- Spoon lemon butter mushroom basil sauce on top of the chicken.
- Serve with pasta or mashed potatoes.
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Photo of “Pollo Rosa Maria” is by Sherene and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Sherene. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe was provided by Carrabba’s Italian Grill, Warwick to The Providence Journal, Providence, RI and featured in their Chef’s Secret column as part of Carabbas’ Dal Cuore Nights Promotion on or before Feb 11, 2009. It was found via the Wayback Machine on the Internet Archive. Additional Information Courtesy of Wikipedia and is used by permission.
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Thank You!
September 20, 2021 @ 6:08 pm
This is incorrect. NEVER put white wine in after mushrooms. The white wine is used to deglaze the pan after the garlic, onion. High heat, when used in this manner, is to burn off alcohol. Mushrooms go in after… they will produce a nice amount of liquid to compliment the wine, butter and lemon juice.
Lady Q
Thank you for the good suggestion.
However – As stated above, this recipe does come straight from the restaurant. So, for most readers, I would suggest trying it “as is” first and see if it tastes like the restaurant version. If not, feel free to experiment and try other techniques such as the one you suggest.
Have fun.
Alton
Rating the recipe a 1 because of a trivial thing like adding mushrooms before or after is really crappy of you. Clearly you haven’t cooked the recipe as is because it’s delicious so you have no business commenting on it or rating it.
December 10, 2021 @ 12:07 pm
One of my favorite restaurant dishes, simple and full of flavor! This turned out just like I remembered it (and I did not deviate from recipe as posted), Thank you!
Very delicious!! I was curious why it called for 4 slices of prosciutto & fontina when the recipe serves only 2 & instructions say to put 1 slice of prosciutto & fontina on the chicken. You’re left with 2 extra slices each.
C.
Thanks for pointing that out. As this is a Straight-From-the-Restaurant Recipe, we went back and checked our original. And… That’s what it says. That’s kinda silly, isn’t it? 😉 It’s probably just a typo or a simple mistake.
But… Which part is wrong? Did 1 slice taste good to you or do you think it would it be better with 2? Please let everyone know.
Thanks again C.
Alton
November 8, 2022 @ 10:32 am
are you sure about 1/2 cup garlic!
Robert,
Thank you for the question.
We know where you are coming from – It sounded like a lot to us, too. But, since this is a Straight-from-the-Restaurant Recipe, we rechecked our copy of the original article (https://www.providencejournal.com/article/20090211/Lifestyle/302119999 – Since deleted) and that’s what it says. So we have to assume it is correct.
It is hard to remember that far back for old guys like us, but I believe one of us had this dish back in 2021 and it WAS very garlicky – but still good.
Let us know in these comments what you think when you make it.
Thanks again, James