Carrabba's Italian Grill Pollo Rosa Maria

Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese

Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt

Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.

Grill 3-5 minutes per side or until cooked through. Remove from grill.

When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

Lemon Butter and Topping: In a large saut� pan over medium heat, combine clarified butter, garlic, and onion and saut� until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.

Add mushrooms to lemon butter and saut� 1 to 2 minutes or until cooked.

Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.

Yields 4 servings.