Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Pollo Rosa Maria


Carrabba's Italian Grill Pollo Rosa Maria 
Copycat Recipe

Serves 3-4

 Lemon Mushroom Sauce
2 tablespoons olive oil
1/2 small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 cloves garlic, grated
3 tablespoons salted butter
1 lemon, juiced
1/3 cup chicken broth
1/2 teaspoon salt
cracked black pepper
6 basil leaves, chopped

Chicken
1 1/2 pounds boneless skinless chicken breasts (3-4 chicken breasts)
1/2 teaspoon salt
1/2 teaspoon dried oregano
cracked black pepper
3-4 slices of Prosciutto (1 per chicken breast)
3-4 ounces Fontina cheese (1 ounce per chicken breast)


For the Lemon Mushroom Sauce: In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.Add butter and lemon juice and stir well. Lastly, add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.

For the Chicken:  Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

4 comments:

  1. I can't wait to try this as I love the restaurant's version!

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  2. Nice information! The chef in this restaurant is very dedicated and believes in bundling up the local community through food. I just love it.
    carrabba's restaurant

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  3. this isn't the original Carraba's recipe. the prosciutto and fontina were originally stuffed on the interior of the breast. I was so disappointed with the change. Old version was fabulous-juicy, tender, flavors blending so wonderfully. New version is meh. Won't be odering again- and this was one of my favorite dishes of all time.

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    Replies
    1. If you ask - they will stuff it the old way.

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