When you’re diving into Carrabba’s Chicken Pollo Rosa Maria, the first thing that comes to mind is finding the perfect sides to enhance its flavors. Personally, I feel a light and zesty Italian pasta salad works wonders. Pair it with a refreshing Caesar salad, some garlic mashed potatoes, or even a simple side of roasted asparagus. Trust me, these pairings will make your meal a feast to remember.
Have you ever wondered what makes Carrabba’s Chicken Pollo Rosa Maria so irresistible? This dish is a culinary masterpiece that has me coming back for more. It’s not just any chicken recipe; it’s a symphony of flavors that captivate your taste buds. So today, I’m spilling all the beans on how you can recreate this delight in your kitchen.
What Is Carrabba’s Chicken Pollo Rosa Maria?
Carrabba’s Chicken Pollo Rosa Maria is a delectable dish featuring chicken breasts stuffed with prosciutto and Fontina cheese. Topped with a buttery lemon garlic sauce, it’s a flavor explosion that you’ll love. This recipe perfectly merges savory, creamy, and tangy elements, creating a balanced and satisfying meal.
What Does It Taste Like?
Can we talk about flavor? Imagine tender chicken bursting with the smokiness of prosciutto and the creaminess of Fontina cheese. Then, picture a zesty, buttery sauce that coats your taste buds with every bite. It’s like a culinary hug, providing comfort and excitement with every forkful.
Why This Recipe Works
Flavor Fusion: The combination of prosciutto, Fontina cheese, and the lemon garlic butter sauce creates a rich and unique taste that’s hard to resist.
Easy to Make: You don’t have to be a master chef to nail this recipe. The steps are straightforward, making it accessible for home cooks.
Healthy and Satisfying: This dish is not only delicious but also packed with protein and essential nutrients.
Versatile: It can be paired with various sides, making it perfect for different occasions, whether it’s a family dinner or a special gathering.
Ingredients For Carrabba’s Chicken Pollo Rosa Maria Recipe
- Juice of 1 lemon
- 4 prosciutto slices
- 1⁄2 cup Fontina cheese, shredded
- 1 tablespoon fresh thyme leaves
- 1⁄2 sweet onion, finely diced
- 1⁄2 cup clarified butter (ghee)
- 8 ounces cremini mushrooms, sliced
- 1⁄4 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1⁄2 cup fresh basil leaves, chopped
- 1⁄2 teaspoon white pepper
- A pinch of sea salt
- 4 chicken breasts, butterflied
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter
- 1 tablespoon capers, rinsed and chopped
Step by Step Instructions
Step 1: Prepare the Chicken
First, butterfly the chicken breasts. This involves slicing them almost through, creating a pocket. Then, season each breast with a pinch of sea salt and white pepper.
Step 2: Stuff the Chicken
Next, place a slice of prosciutto and about two tablespoons of shredded Fontina cheese inside each chicken breast. Fold them over to seal the stuffing inside.
Step 3: Sauté Vegetables
In a sauté pan, melt the clarified butter over medium heat. Add the finely diced sweet onion, sliced cremini mushrooms, and minced garlic. Sauté until they are tender and fragrant.
Step 4: Cooking the Chicken
Use the same pan or a new one with a bit of clarified butter. Cook the stuffed chicken breasts over medium heat until they are golden brown on both sides. This should take about 5-7 minutes per side.
Step 5: Make the Sauce
In the same pan, add the white wine, lemon juice, and chopped capers. Let it simmer and reduce slightly. Then, add the unsalted butter, stirring until it melts and the sauce thickens.
Step 6: Final Touches
Add the fresh thyme leaves and basil to the sauce. Pour it over the chicken breasts. Let everything simmer together for a few minutes until well combined.
Tips for Perfecting the Recipe
- Use Fresh Ingredients: Fresh herbs and quality cheese make a significant difference.
- Don’t Overstuff: Keep the stuffing moderate to prevent it from leaking out during cooking.
- Temperature Control: Cook on medium heat to avoid burning the butter or undercooking the chicken.
- Resting Time: Let the chicken rest for a few minutes before serving to lock in the juices.
- Double the Sauce: Consider doubling the sauce ingredients if you love a saucy dish.
Nutrition Information
How To Store The Leftovers?
Leftovers can be a lifesaver. Store your cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. For reheating, simply place it in the oven at 350°F for about 15 minutes or until warm.
Sides For Carrabba’s Chicken Pollo Rosa Maria Recipe
Caesar Salad: The crunchiness and tang of a Caesar salad complement the richness of the chicken.
Garlic Mashed Potatoes: Creamy and flavorful, these are perfect for soaking up that delicious lemon garlic butter sauce.
Roasted Asparagus: Light and healthy, roasted asparagus adds a delightful crunch and a dose of vitamins.
Italian Pasta Salad: This zesty side is a fantastic way to balance the richness of the chicken with fresh, vibrant flavors.
What are some alternative choices to the ingredients in case they are not in your pantry?
Fontina Cheese Substitute: If you don’t have Fontina, Gruyere or mozzarella are good alternatives.
Dry White Wine Substitute: Apple cider vinegar or chicken broth can work if you’re out of white wine.
Clarified Butter Substitute: Regular unsalted butter or olive oil can be used instead of clarified butter.
Prosciutto Substitute: If prosciutto is not available, pancetta or even thinly sliced bacon can serve as a great substitute.
Carrabba’s chicken pollo rosa maria recipe
Equipment
- Sauté pan
Ingredients
- Juice of 1 lemon
- 4 prosciutto slices
- 1/2 cup Fontina cheese shredded
- 1 tablespoon fresh thyme leaves
- 1/2 sweet onion finely diced
- 1/2 cup clarified butter ghee
- 8 ounces cremini mushrooms sliced
- 1/4 cup dry white wine Sauvignon Blanc or Chardonnay
- 1/2 cup fresh basil leaves chopped
- 1/2 teaspoon white pepper
- A pinch of sea salt
- 4 chicken breasts butterflied
- 3 garlic cloves minced
- 4 tablespoons unsalted butter
- 1 tablespoon capers rinsed and chopped
Instructions
Step 1: Prepare the Chicken
- First, butterfly the chicken breasts. This involves slicing them almost through, creating a pocket. Then, season each breast with a pinch of sea salt and white pepper.
Step 2: Stuff the Chicken
- Next, place a slice of prosciutto and about two tablespoons of shredded Fontina cheese inside each chicken breast. Fold them over to seal the stuffing inside.
Step 3: Sauté Vegetables
- In a sauté pan, melt the clarified butter over medium heat. Add the finely diced sweet onion, sliced cremini mushrooms, and minced garlic. Sauté until they are tender and fragrant.
Step 4: Cooking the Chicken
- Use the same pan or a new one with a bit of clarified butter. Cook the stuffed chicken breasts over medium heat until they are golden brown on both sides. This should take about 5-7 minutes per side.
Step 5: Make the Sauce
- In the same pan, add the white wine, lemon juice, and chopped capers. Let it simmer and reduce slightly. Then, add the unsalted butter, stirring until it melts and the sauce thickens.
Step 6: Final Touches
- Add the fresh thyme leaves and basil to the sauce. Pour it over the chicken breasts. Let everything simmer together for a few minutes until well combined.
Notes
- Use Fresh Ingredients: Fresh herbs and quality cheese make a significant difference.
- Don’t Overstuff: Keep the stuffing moderate to prevent it from leaking out during cooking.
- Temperature Control: Cook on medium heat to avoid burning the butter or undercooking the chicken.
- Resting Time: Let the chicken rest for a few minutes before serving to lock in the juices.
- Double the Sauce: Consider doubling the sauce ingredients if you love a saucy dish.
Nutrition
Frequently Asked Questions
Q: Can I make this dish gluten-free?
A: Yes, just ensure all your ingredients like the capers and wine are gluten-free. Most of them are naturally gluten-free, but it’s always good to double-check.
Q: Can I use bone-in chicken for this recipe?
A: While you can, it’s a bit more complicated. Boneless chicken breasts cook more evenly and are easier to stuff.
Q: What type of white wine is best for this recipe?
A: I recommend using a dry white wine like Sauvignon Blanc or Chardonnay. They add a nice acidity without being overly sweet.
Q: How can I prevent the cheese from leaking out?
A: To minimize leaks, ensure the chicken is well-sealed and consider using toothpicks to keep it closed during cooking.
Conclusion
There you have it, folks! Carrabba’s Chicken Pollo Rosa Maria is a dish that’s sure to impress. Whether you’re cooking for your family or hosting a special dinner, this recipe is a guaranteed hit. With its rich flavors and straightforward steps, you’ll find yourself returning to it time and time again. Happy cooking, and don’t forget to enjoy the delicious journey along the way!
