Carrabba's Pollo Rosa Maria
8 boneless, skinless chicken breast halves
1/4 lb. sliced prosciutto
1/4 lb. sliced fontina cheese
1/2 lb. butter
1/2 lb. sliced mushrooms
1 Tbs. ground basil
Pepper
1/2 Cup white wine
2 Tbs. cornstarch
large toothpicks
Slice a 'pocket' in each chicken breast. Stuff with cheese and proscuttio. Skewer closed with toothpicks. Brown lightly, pepper to taste. Bake in Dutch Oven, approx. 30 minutes. Remove and keep warm. Sauté mushrooms in 1/4 cup butter and drippings. Remove mushrooms and keep warm. Add remaining butter and heat until it just begins to bubble. Thicken with wine/cornstarch. Add basil and mushrooms. Spoon sauce over chicken and serve.
Notes:
It is easier to cut the pocket in the chicken breasts when they are slightly frozen. Add the basil just before serving or the sauce will take on a strange green color.
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