Shelly's Recipe

POLLO ROSA MARIA

Category: Chicken

4 butterflied chicken breasts
4 slices prosciutto
1/2 cup Fontina cheese
1/2 cup clarified butter
3 garlic cloves
1/2 sweet onion, diced
1/4 cup dry white wine
4 tbsp unsalted butter
1/2 white pepper
1 dash salt
8 oz sliced cremini mushrooms
1/2 cup fresh basil, chopped
1 lemon, juice of

Open chicken breasts and lay open side down on a hot grill. Grill 3-5 minutes on each side until cooked. Remove from grill. Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside. Hold folded breast with wooden picks. Set on a warmed platter and cover.

In a large skillet saute the onions and garlic in the clarified butter until tender. Deglaze the pan with the white wine. Add the butter, salt, and pepper, and mushrooms and cook until tender. Add basil and lemon juice and swirl pan to combine. Pour mushroom sauce over the Chicken breasts.

NOTE: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.