Carrabba's Pollo Rosa Maria
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4 chicken breasts split for stuffing
4 slices prosciutto
1/2 cup shredded fontina cheese

Lemon Butter:
1/2 cup clarified butter
3 garlic cloves
1/2 small yellow onion diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt

Topping:
8 sliced mushrooms
1/2 cup fresh sweet basil chopped
Lemon Butter Recipe (listed above)
1 lemon juiced

Open chicken breasts and place butterfly-style on grill over
white-hot coals. Grill 3 to 5 minutes per side or until cooked
through. Remove from grill. When chicken is cool enough to handle,
hold breast halves together and stuff each breast with one slice of
prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set
aside in a warm place.

Lemon Butter and Topping: In a large saute pan over medium heat,
combine clarified butter, garlic, and onion and saute until tender.
Deglaze pan with white wine. Add unsalted butter, salt, and pepper.
Add mushrooms to lemon butter and saute 1 to 2 minutes or until
cooked. Add basil and lemon juice and stir to combine.

Place chicken on a serving platter and top with mushrooms in
lemon-basil butter and serve.