From Carrabba’s Restaurant, here’s my take on imitating their Pollo Rosa Maria. I give the recipe here for one breast which serves 1 or 2 depending on how much you eat. The restaurant serving is two half breasts, I think. The usual accompaniment is garlic mashed potatoes.
At Biaggi’s in Salt Lake City, they offer a similar dish but with bits of prosciutto along with the Fontina. It is accompanied by spears of asparagus and well grilled potato wedges. The pan sauce is a little different and there is more of it, but comparable.
| 1 | large chicken breast | |
| — | kosher salt | |
| — | fresh-ground pepper | |
| — | Italian herb mix (thyme, rosemary, etc. as sold in spice section) | |
| — | Fontina cheese |
1. Wash and pare the chicken breast to leave no fat, silver skin or irregularities. Cut in half.
2. Brine chicken in water with about 4 tbsp salt for no more than ½ hour. Drain and rinse thoroughly.
3. Sprinkle both sides of chicken pieces with pepper and sprinkle lightly with Italian herb mix.
4. Grill taking care not to exceed 155° internal temperature. The thinner piece of breast will cook faster, so remove it from the grill sooner.
5. Use a very sharp paring knife to cut a pocket into the middle of both pieces from a short side. Stuff the chicken with a piece of Fontina cheese.
6. Put on baking sheet on middle shelf of oven. Turn oven to broil and watch that you don’t brown the chicken any more. This step is to melt the cheese and finish cooking the chicken (to reach 170°).
7. Present on plate; spoon lemon-butter sauce over it. Accompany with roast-garlic mashed potatoes and a vegetable.