Hello everyone, I am so excited that we’re introducing a new segment on the blog called, Copycat Friday’s!
Pollo Rosa Maria Carrabba’s Copycat is the featured dish!
Now, before we get into the details of this recipe, I must explain about my day!
Things were not good…first, if you notice, I only have a couple of pictures, no prep work pictures at all.
Why? Because after I finished taking about 100 pictures, I pulled my SD card out of my camera and it broke in half…I lost all the pictures on the card…all of them!
I am so thankful the card didn’t break in the camera, because we would have a bigger problem!!!!
Off to the store I ran to purchase a new SD card and take more pictures of the finished product because as you know, I eat what I cook, and I already cooked the food so we have no prep shots today!
Oh, BTW, don’t forget you still have time to enter the KitchenAid Mixer giveaway below!
Now back to the dish.
I was unsure if I wanted to do a Copycat segment on the blog. So I asked my blogger friends for their opinions.
I am like why do Copycat when people can just go purchase the real thing?
Then, I said to myself…SELF…why not, because you can not only make it cheaper, but you can make it better!
My foodie friend Heather at Sugar Dish Me was all for it.
Now that I got my initial doubt out of the way I needed something to cook.
I am a professional eater, not the kind of eater that inhales 100 hot dogs in one sitting…lol.
I am a professional eater who has eaten delicious meals at so many restaurants, I really didn’t know who I wanted to copycat first!
Then I thought about one of my favorite chicken dishes, which happens to be Carrabba’s Pollo Rosa Maria…I love this chicken, I order it every time I eat at Carrabba’s.
It’s grilled chicken stuffed with prosciutto ham, and lots of fontina cheese! Then they top it with a Lemon Basil Mushroom Sauce, it’s so delicious…!
I didn’t grill the chicken outdoors but if you really want to create that truly authentic Carrabba’s taste, then grill these babies up!
I also didn’t stuff the chicken because I wanted more cheese and prosciutto and I thought I would accomplish this by topping it, instead of stuffing it!
Copycat Results: It was the bomb diggity! The chicken was well seasoned, searing it in the pan prior to baking is key.
This is a big plate of juicy, goodness! I will definitely be making this again.
Oh…I almost forgot, I received a lecture from Baby Girl, because I didn’t make the garlic mashed potatoes that Carrabba’s serves with the chicken!
Until next week’s copycat recipe, enjoy!
Copycat Carrabba’s Pollo Rosa Maria
Prep Time: 5 minutes plus marinating time
Cook Time: 25 minutes
Total Time: 30 minutes
4 chicken breast, boneless, skinless
1 cup fontina cheese, grated
8 ounces prosciutto, deli thin
1/2 lemon juiced
2 cloves garlic, minced
1 tablespoon creole seasonings
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper
1 teaspoon oregano, dried
2 tablespoons extra virgin olive oil, plus extra for cooking
For the Basil Lemon Butter Sauce:
2 cup mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 cup chicken broth, low sodium
1/4 cup lemon juice
1/4 cup basil, tore
1/2 teaspoon black pepper
1/2 teaspoon creole seasonings
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon of cornstarch
1 teaspoon cold water
extra virgin olive oil
Rinse chicken and pat dry. Place chicken in a large bowl and top with all the ingredients, except prosciutto and fontina cheese, rub well.
Place covered chicken in the refrigerator and marinate for at least 1 hour or up to overnight.
Preheat oven to 400 degrees.
Remove chicken from the refrigerator and allow to set at room temperature for 30 minutes.
In a large skillet add about 2 tablespoons of extra virgin olive oil to pan over medium high heat, add chicken and cook for 3 minutes on each side, transfer to baking pan and bake seared chicken for 15 minutes.
While chicken is baking add more oil to pan if needed and add onions and mushrooms, saute for 5 minutes, season with spices, add garlic and cook 1 minute more.
Add chicken broth and lemon juice, bring to boil, reduce heat and simmer for about 5 minutes.
If needed to thicken sauce add cornstarch/water slurry, pour into sauce, allow to cook 1 minute more. Remove from heat and whisk in butter.
Turn oven to broil.
Remove chicken from oven, top with fontina cheese and prosciutto, broil for about 5 minutes.
Place sauce on bottom of plate, top with slivers of basil then place chicken on top. Enjoy!