Carrabba’s Pollo Rosa Mariament
Carrabba’s Pollo Rosa Maria is a savory dish that combines tender chicken cooked in a marinade of fresh basil, lemon zest, and olive oil, topped with goat cheese and thinly sliced deli ham. It is served with a flavorful side of mushrooms cooked in lemon basil butter sauce.
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Servings: 2 people
Calories: 265kcal
Ingredients
For the Marinade:
- 1/2 teaspoon of kosher salt seasoning the marinade and bringing out the natural flavors of the chicken.
- 3/4 tablespoon of chopped fresh basil offering a fragrant and herbaceous taste, infusing the marinade with a delightful aroma.
- 1 tablespoon of olive oil creating a smooth and velvety texture, coating the chicken and enhancing the flavors.
- 1/2 large lemon providing a bright and citrusy flavor, both in zest and juice form, adding a refreshing and tangy note to the marinade.
For the Chicken:
- 2-3 ounces of goat cheese providing a creamy and tangy taste, adding a luxurious and velvety texture to the stuffed chicken.
- 2-3 slices of very thinly sliced deli ham or prosciutto, adding a salty and savory element, wrapping the chicken with a layer of richness and depth.
- 3/4 pound of boneless skinless chicken breast thinly sliced or pounded to 1/2" thick, ensuring tender and juicy chicken, perfect for rolling and stuffing.
For the Mushrooms with Lemon Basil Butter Sauce:
- 2 tablespoons of unsalted butter creating a rich and velvety sauce, adding a luscious and creamy texture to the mushrooms.
- The lemon zest reserved from the juiced lemon, bringing a bright and zesty taste, adding a burst of citrusy freshness to the buttery sauce.
- 1/2 teaspoon of kosher salt seasoning the mushrooms and balancing the flavors in the sauce.
- 4 ounces of sliced mushrooms offering an earthy and savory flavor, providing a satisfying bite and adding depth to the dish.
- 3/4 tablespoon of chopped fresh basil delivering a fragrant and herbaceous note, enhancing the overall flavor profile of the buttery sauce.
Instructions
- In a small bowl, combine the ingredients for the marinade: chopped basil, olive oil, kosher salt and lemon zest. Mix well and set aside.
- Place the chicken breasts in a shallow dish or large resealable plastic bag and pour half the marinade over them. Turn to coat evenly; then let them sit at room temperature for at least 30 minutes or overnight in the refrigerator. Reserve the remaining marinade.
- Take out 4-6 ounces of goat cheese and make it into thin slices (you can also buy pre-sliced goat cheese). Place 4-6 slices of deli ham on top of each piece of chicken breast. Top with 1-2 slices of goat cheese, depending on size.
- To make the mushrooms with lemon basil butter sauce, combine the reserved lemon zest, chopped basil, butter and kosher salt in a small bowl. Mix together until combined.
- Heat a large skillet over medium-high heat and add the mushrooms and butter mixture to it. Saute for about 5 minutes or until softened and golden brown, frequently stirring so that they don’t stick to the pan or burn.
- Remove from heat and set aside while you cook the chicken breasts in a separate skillet (or on the same skillet if there is enough space).
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil (or as needed). Add the chicken breasts and cook for about 3-4 minutes per side or until cooked through.
- Once the chicken is cooked through, add the mushrooms with lemon basil butter sauce to the skillet and stir everything together until combined. Allow the mixture to simmer for a few minutes before serving.
- Serve Carrabba’s Pollo rosa maria over your favorite pasta dish or on its own with a side salad or vegetables of your choice.
Notes
- Make sure to buy thinly sliced deli ham (or prosciutto) so that it fits nicely on top of each piece of chicken breast; otherwise, you may have some pieces bigger than others which can affect cooking time and make them harder to roll up.
- To give this dish a little extra flavor, add some freshly grated Parmesan cheese on top before serving.
- If the chicken breasts are thick, you can pound them to an even thickness of ½ inch. This will help with even cooking time and makes it easier to roll them up with goat cheese and deli ham.
- If you don’t have any fresh lemon on hand, you can substitute with ¼ teaspoon of freshly grated lemon zest and 1 tablespoon of bottled lemon juice.
- This dish can be served over rice or quinoa for a gluten-free option!
