Recipe: Carrabba's Italian Grill's Pollo Rosa Maria and Carrabba's Chicken Marsala

CHICKEN PARMESAN from Carrabba's Restaurant. This is a description from the restaurants MENU. "Sauteed chicken breast coated with Italian breadcrumbs, topped with pomodoro sauce and melted mozzarella, served with fettuccine pomodoro or alfredo.".

Carrabba's Italian Grill's Pollo Rosa Maria:
(another recipe)

4 chicken breasts split for stuffing
4 slices prosciutto
1/2 cup shredded fontina cheese

LEMON BUTTER:
1/2 cup clarified butter
3 garlic cloves
1/2 small yellow onion diced
1/4 cup white wine
4 tbl unsalted butter
1/2 tsp white pepper
1/2 tsp salt

TOPPING:
8 sliced mushrooms
1/2 cup fresh sweet basil chopped
Lemon Butter Recipe (listed above)
1 lemon juiced

Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3 to 5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place.

Lemon Butter and Topping: In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine.
Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
This recipe yields 4 servings.

CARRABBA'S CHICKEN MARSALA
Source: Chef Josh Upton, Carrabba's Italian Grill

1 chicken breast, grilled
1 C. dry Marsala wine
1/2 C. (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 C. mushrooms, saut ed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot saut ed mushrooms. Pour sauce over grilled chicken before serving.