↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
view more member recipes
POLLO ROSA MARIA
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Parma Rosa Fondue
by sgre52160
1 pkg Knorr Parma Rosa sauce mix 1 cup milk 1/2 cup light cream or half and half 2 tbsp vodka 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese Fondue Dippers* Blend Knorr
by sgre52160
1 pkg Knorr Parma Rosa sauce mix 1 cup milk 1/2 cup light cream or half and half 2 tbsp vodka 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese Fondue Dippers* Blend Knorr
Pork Tenderloin Rosa Di Parma
by ICOOK2
2 teaspoons fresh sage, finely chopped 1 1/2 teaspoons minced garlic 1 teaspoon fresh rosemary, finely chopped 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 pork tenderloins, (1-
by ICOOK2
2 teaspoons fresh sage, finely chopped 1 1/2 teaspoons minced garlic 1 teaspoon fresh rosemary, finely chopped 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 pork tenderloins, (1-
Spinach Maria
by sgre52160
5 (10 oz) pkg frozen chopped spinach 4 1/2 cups milk 1 tsp dry mustard 1 tsp garlic powder 1 1/2 tsp crushed red pepper flakes 1/2 medium yellow onion, chopped 1 tbsp butter 5 tb
by sgre52160
5 (10 oz) pkg frozen chopped spinach 4 1/2 cups milk 1 tsp dry mustard 1 tsp garlic powder 1 1/2 tsp crushed red pepper flakes 1/2 medium yellow onion, chopped 1 tbsp butter 5 tb
view more member recipes
related CDKitchen recipes
Rosa Mexicano's Pomegranate Margarita
Spanish Coffee
Rosa Mexicano's Guacamole en Molcajete
Pollo Rosa Maria
Tia Maria Chocolate Sauce
Mediterranean Coffee
Chocolate Marshmallow Fondue