Recipe: Rec: Carrabba's Pollo Rosa Maria

Home Cookin 4.6 Chapter: CopyCat

Carrabba's Pollo Rosa Maria
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http://www.newschannel5.com/tott/recipes/2448.htm

POLLO ROSA MARIA

Greg Gotham/Carrabba s Italian Restaurant

Wednesday, March 1, 2000 Recipe #2448

Ingredients:

1 10oz chicken breast, cut in half and butterflied

2oz fontina cheese, sliced 1/4-inch thick

1 thin slice prosciutto

Pinch of white pepper

Favorite Grill Seasonings

Grill basting sauce

Lemon Butter Basil Mushroom Sauce:

Thick sliced mushrooms, saut ed with garlic and parsley

1 T chopped garlic

1 T chopped onion

1 T unsalted butter

1/2 c fresh lemon juice

1/4 c white wine

Pinch of salt and white pepper

1/3 lb unsalted butter, at room temperature

Fettuccini Alfredo:

1 oz unsalted butter

3/4 c heavy cream

Salt and white pepper, to taste

3oz grated Romano

4oz fresh fettuccini

Directions: Sprinkle each chicken breast with white pepper and place 1/2
slice of prosciutto on one side of breast. Top with cube of fontina. Fold
over chicken breast, encasing fontina and prosciutto. Allow to sit for 3
hours. Sprinkle each prepared breast with grill seasoning and baste with
available grill baste. Place on grill approximately 5 minutes per side or
until done. To make the Pollo Rosa Sauce, saut onion and garlic in 1 ounce
of butter until translucent. Reduce to oatmeal consistency. Allow to cool and
begin to add 4 ounces of room temperature butter. Whisk over low heat until
emulsified. For the Fettuccini Alfredo, melt butter with salt and white
pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow
to rest until serving. For the pasta, submerge pasta in salted boiling water
according to package instructions. Place pasta in Alfredo sauce. Return to
medium heat, sprinkle with grated Romano. Using pasta fork, incorporate
Romano into pasta until melted. To finish, incorporate previously saut ed
mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce.