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Pollo Rosa Maria like Carrabba's®

Serves : 4
Prep. Time : 0:40

4 boned, skinned chicken breast halves
4 slices prosciuto ham
1/2 cup fontina cheese
1/2 cup clarified butter (see NOTES)
3 cloves garlic - minced
1/2 sm. yellow onion - chopped
1/4 cup dry white wine
1 cup sliced mushrooms
4 Tbls. butter
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped fresh sweet basil
1 lemon - juice of

-Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through.
-Remove from grill and allow to cool.
-Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese.
-Secure breasts closed with toothpicks. Set aside and keep warm.
-In a large skillet over medium heat, saute garlic and onion in clarified butter until tender.
-Deglaze pan with wine.
-Add mushrooms, butter, salt, and pepper and saute 1-2 minutes, or until mushrooms are tender.
-Stir in basil and lemon juice.
-Top stuffed chicken with prepared sauce.

NOTES : To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.