Polla Rosa Maria (Carrabba's Copycat)

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

4- (6-ounce) boneless chicken breasts

4 ounces sliced Italian prosciutto

4 ounces sliced Fontina cheese

kosher salt (to taste)

black pepper (to taste)

cooking spray

8 ounces sliced mushrooms

3 tablespoons butter

1 tablespoon all purpose flour

1 cup chicken broth

2 tablespoons lemon juice

1 tablespoon lemon zest

2 tablespoons fresh chopped basil

Anweisungen

Using a sharp knife, make a slit in the chicken breast horizontally forming a pocket (do not slice all the way through).

Add one ounce of prosciutto and one ounce of the cheese inside of the chicken pocket. Repeat for all pieces; then season with salt and pepper.

Heat the grill pan over medium heat; then spray with cooking spray. Once the pan is hot, add the chicken breasts and cook 4-5 minutes per side until the chicken is no longer pink. (The internal temperature should be at least 165 degrees F when an instant read thermometer is inserted into the thickest part of the chicken breast.) Remove from the heat, cover or tent with foil; then set aside while you make the sauce.

Melt the butter in a small saucepan over medium heat; then add the mushrooms and cook until they are soft.

Next, add the flour to form a roux. Add the chicken broth, lemon juice, lemon zest and basil; then whisk until slightly thickened.

You can serve the chicken individually plated or family style on a serving platter. Plate the chicken; then top with the lemon basil sauce and serve hot.