OMG! This is one of my all time favorite chicken dishes... I'm from the south were I used to think fried was always better, but eating this dish was what turned me on to the wonder of grilled chicken. I first went to Carrabas when I was back in college in Tallahassee, FL. Carrabas is like one of the few decent restaurants in this town. You thought you were all that if a guy on a college kids budget took you all the way out to Captial Circle to Carrabas.... Anywho.. out of the like 20 times I went to this restaruant back then, I ordered this dish about 16 out of the 20 times... It's the bomb believe me.... I turned my dad on to it, who whenever you asked him how something is..he's like..it's fair...... but daddy was like this is Goooood.... They opened one up in Memphis a couple of years ago so now my daddy goes there and of course orders his Pollo Rosa Maria... I pray this is the real thing... I searched through millions of copy cat reciepes, but I believe this one is the closest to it...If you ever have the chance to go this is what I'd recommend:
Start out with some Red Sangria...
They'll bring out this bread that's sinfully delicious...if it's not hot send it back! if you're going to blow some calories it better be well worth it. (they bring out this seasoning with olive oil and it is the bomb!)- Now don't eat too much or you'll spoil your meal...
Order the Ceaser salad...A must!
For the entree of course this with the fettuchini or the zuccini with tomatoes on top.... oh my gosh..... Sometimes if I'm watching my weight i'll get the chicken marsala which is a little better, but they still use that butter and heavy cream i'm sure, but it would be a little better for you. Or the Carrabba's spiedino di mare (wonderful scallop and shrimp dish) is also good.
Now you will be smelling like garlic all night long, but if you're companion ate there too, then ya'll will have to bare through it together :)
POLLO ROSA MARIA
1 (10 oz) chicken breast, cut in half and butterflied
2 oz fontina cheese, sliced 1/4-inch thick
1 thin slice prosciuttoPinch of white pepper
Favorite Grill Seasonings
Grill basting sauce
Lemon Butter Basil Mushroom Sauce:
Thick sliced mushrooms, sauteed with garlic and parsley
1 Tbsp chopped garlic
1 Tbsp chopped onion
1 Tbsp unsalted butter
1/2 cup fresh lemon juice
1/4 cup white wine
Pinch of salt and white pepper
1/3 lb unsalted butter, at room temperature
1/2 cup sweet basil chopped
Fettuccini Alfredo:
1 oz unsalted butter
3/4 cup heavy cream
Salt and white pepper, to taste
3 oz grated Romano4 oz fresh fettuccini
Sprinkle each chicken breast with white pepper and place 1/2 slice of prosciutto on one side of breast. Top with cube of fontina. Fold over chicken breast, encasing fontina and prosciutto. Allow to sit for 3 hours. Sprinkle each prepared breast with grill seasoning and baste with available grill baste. Place on grill approximately 5 minutes per side or until done. To make the Pollo Rosa Sauce, saut onion and garlic in 1 ounce of butter until translucent. Reduce to oatmeal consistency. Allow to cool and begin to add 4 ounces of room temperature butter. Whisk over low heat until emulsified. For the Fettuccini Alfredo, melt butter with salt and white pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow to rest until serving. For the pasta, submerge pasta in salted boiling water according to package instructions. Place pasta in Alfredo sauce. Return to medium heat, sprinkle with grated Romano. Using pasta fork, incorporate Romano into pasta until melted. To finish, incorporate previously sauteed mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce
1 (10 oz) chicken breast, cut in half and butterflied
2 oz fontina cheese, sliced 1/4-inch thick
1 thin slice prosciuttoPinch of white pepper
Favorite Grill Seasonings
Grill basting sauce
Lemon Butter Basil Mushroom Sauce:
Thick sliced mushrooms, sauteed with garlic and parsley
1 Tbsp chopped garlic
1 Tbsp chopped onion
1 Tbsp unsalted butter
1/2 cup fresh lemon juice
1/4 cup white wine
Pinch of salt and white pepper
1/3 lb unsalted butter, at room temperature
1/2 cup sweet basil chopped
Fettuccini Alfredo:
1 oz unsalted butter
3/4 cup heavy cream
Salt and white pepper, to taste
3 oz grated Romano4 oz fresh fettuccini
Sprinkle each chicken breast with white pepper and place 1/2 slice of prosciutto on one side of breast. Top with cube of fontina. Fold over chicken breast, encasing fontina and prosciutto. Allow to sit for 3 hours. Sprinkle each prepared breast with grill seasoning and baste with available grill baste. Place on grill approximately 5 minutes per side or until done. To make the Pollo Rosa Sauce, saut onion and garlic in 1 ounce of butter until translucent. Reduce to oatmeal consistency. Allow to cool and begin to add 4 ounces of room temperature butter. Whisk over low heat until emulsified. For the Fettuccini Alfredo, melt butter with salt and white pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow to rest until serving. For the pasta, submerge pasta in salted boiling water according to package instructions. Place pasta in Alfredo sauce. Return to medium heat, sprinkle with grated Romano. Using pasta fork, incorporate Romano into pasta until melted. To finish, incorporate previously sauteed mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce
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