Pollo Rosa Maria from Carrabba's

Pollo Rosa Maria

(Yields 2 servings)

2 chicken breasts, boneless, skinless and butterflied
4 slices prosciutto ham
4 slices Fontina cheese
2 Tbsp. fresh basil, chopped
4 Tbsp. butter, divided
6 mushrooms, sliced
1 small onion, chopped

1/2 cup fresh garlic chopped
1/2 cup white wine
1/2 cup fresh lemon juice
White pepper to taste
Kosher salt to taste

Cover one-half of each breast section with one slice of prosciutto ham, one slice of Fontina cheese. Fold chicken breast half flap over the dressed chicken breast half; season with grill seasoning. Grill and baste until cooked. In a sauté pan place 1 Tbsp. butter, sauté mushrooms and onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 3 Tbsp. butter until butter melts and mixture emulsifies, add basil. Place lemon butter mushroom basil sauce on top of the Rosa. Serve with pasta.