Pollo Rosa Maria

Carrabba's was founded by Damian Mandola and his nephew, Johnny Carrabba, on Kirby Drive in Houston. The site used to be an adult book store and Texas Monthly Magazine noted the duo should get some award for "Best Conversion of a Building." Carrabba's number 2 is on Woodway in Houston.

Johnny and Damian sold their interests and the Carrabba's near you is a franchise (unless you live near #1 or #2). Such is life.

I have a connection with Carrabba's but don't get there very often. In some ways, it violates my "rule" of not going to national chains ... unless I go to locations 1 or 2. But the franchises do use the Mandola and Carrabba family recipes.

This is one of those recipes. It's Damian's and it's named in honor of Rose Mandola - Damian's Mother and Johnny's Grandmother. My notes are in parentheses. Like most recipes, it's a guide, not an absolute.

I have offered this dish (prepared by me) in a silent auction the past two years (along with salad, pasta, veggie, garlic bread, and dessert). It has brought in $100 or more each time. Yes, I love to cook. No, I don't want to have a restaurant!

Call me some time and I'll come over and make it for you!

Ciao and Mangia!!!


Carrabba’s Pollo Rosa Maria

Serves : 4
 Prep. Time : 0:40

4 boned, skinned chicken breast halves
 (I season with olive oil, garlic, basil and oregano,

4 slices prosciutto ham
 (shaved smoked ham works, too)
1/2 cup fontina cheese
 (I’ve used SLICES of provelone, muenster and smoked gouda)
1/2 cup clarified butter (see NOTES – but I’ve used plain butter NOT clarified)
3 cloves garlic – minced

1/2 sm. yellow onion – chopped (small??? LOL – whatever)

1/4 cup dry white wine
 (I’ve used chardonnay and pinot grigio ... you can also use Chicken Stock)
1 cup sliced mushrooms (see NOTES)

4 Tbls. butter

1/2 tsp. salt
 (omit if using salted butter)
1/2 tsp. white pepper (black is fine)

1/2 cup chopped fresh sweet basil
 (1/4 cup dry – or use a mix of dried basil and oregano and rosemary)
1 lemon - juice of (I’ve used bottled as well)

-Butterfly chicken breasts and grill 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 prosciutto and 1/8 cup fontina cheese.

-Secure breasts closed with toothpicks. Set aside and keep warm.

-In a large skillet over medium heat, sauté garlic and onion in clarified butter until tender.

-Deglaze pan with wine.

-Add mushrooms (or not - see NOTE #2 below), butter, salt, and pepper and sauté 1-2 minutes, or until mushrooms are tender (at this point I put the chicken breasts back in the pan and ladle/baste with the liquid – it helps melt the cheese).
-Stir in basil (spices) and lemon juice.
 Add mushrooms HERE if you like thicker sauce!
-Top stuffed chicken with prepared sauce. (or you can wait until this step if you’ve kept the breasts warm).



NOTES : #1 - 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.

NOTES: #2 - I cook mushrooms in pan with a bit of butter and wine/stock then DRAIN mushroom liquid so sauce isn't too runny.