Copycat Carrabba's Pollo Rosa Maria

Recreate the indulgent flavors of your favorite Italian restaurant with this Copycat Carrabba's Pollo Rosa Maria recipe! Juicy grilled chicken breasts are stuffed with savory prosciutto and creamy fontina cheese, then bathed in a luscious white wine and lemon basil sauce. Perfectly seasoned and cooked to tender perfection, every bite is a harmonious blend of smoky, creamy, and zesty flavors. This crowd-pleasing dish is ideal for a family dinner or an elegant date night at home. Serve over a bed of pasta or alongside fresh vegetables for a complete restaurant-worthy meal you can enjoy in just under an hour.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 4 slices Prosciutto
• 4 slices Fontina cheese (thin slices)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 cloves Garlic (minced)
• 0.5 cups Dry white wine
• 1 cups Heavy cream
• 2 tablespoons Lemon juice (fresh)
• 2 tablespoons Fresh basil leaves (chopped)
• 0.25 cups Parmesan cheese (grated)
• 0.5 cups Chicken broth

Directions

Step 1

Preheat the grill or a grill pan to medium-high heat.

Step 2

Using a sharp knife, carefully butterfly each chicken breast by slicing horizontally through the center, stopping before you completely cut through. Open it up like a book.

Step 3

Lightly pound the chicken breasts with a meat mallet to an even thickness, about 1/4 inch.

Step 4

Season both sides of the chicken with salt and black pepper.

Step 5

Place one slice of prosciutto and one slice of fontina cheese inside each butterflied chicken breast. Fold the chicken breast closed and secure the edges with toothpicks to keep the filling in place.

Step 6

Brush the chicken breasts with olive oil on both sides.

Step 7

Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and tent with foil to keep warm.

Step 8

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Step 9

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Step 10

Stir in the chicken broth and heavy cream. Cook for another 3-4 minutes, stirring occasionally, until the sauce starts to thicken.

Step 11

Add the lemon juice, chopped basil, and Parmesan cheese to the skillet. Stir until the Parmesan is fully melted and the sauce is smooth.

Step 12

Return the grilled chicken breasts to the skillet and spoon the sauce over them. Simmer for 3-4 minutes to meld the flavors.

Step 13

Remove the toothpicks from the chicken before serving. Plate the chicken and generously spoon the sauce over the top.

Step 14

Serve hot, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	(1490.0g)

Amount per serving	% Daily Value*
Calories	3324.1

Total Fat 216.5g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1074.4mg	0%
Sodium 5680.5mg	0%
Total Carbohydrate 14.6g	0%
Dietary Fiber 0.6g	0%
Total Sugars 2.3g
Protein 279.7g	0%

Vitamin D 114.5IU	0%
Calcium 1576.0mg	0%
Iron 8.5mg	0%
Potassium 2332.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 35.8%

Carbs: 1.9%