Carrabba’s Pollo Rosa Maria Copycat

 

If you’ve ever dined at Carrabba’s Italian Grill, you’ve likely swooned over their Pollo Rosa Maria—a succulent chicken breast stuffed with prosciutto and Fontina cheese, topped with a zesty lemon basil sauce. This copycat recipe brings that restaurant-quality dish to your kitchen, and I’ve added my own spin to make it even more approachable and delicious. After making it myself, I can confirm it’s magnificent! I swapped out prosciutto for smoked deli ham (because prosciutto can feel like chewy ham jerky) and tweaked the cooking method for larger chicken breasts. The result? Pure perfection.Carrabba’s Pollo Rosa Maria Copycat

4 (6-oz.) skinless, boneless chicken breasts (or larger, if preferred)
4 oz. sliced smoked deli ham (or Italian prosciutto, if you prefer)
4 oz. sliced Fontina cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
8 oz. sliced mushrooms
3 T. butter
1 T. flour
1 c. chicken broth
2 T. freshly squeezed lemon juice
1 T. lemon zest
2 T. fresh chopped basil

 Using a sharp knife, carefully make a horizontal slit in each chicken breast to form a pocket, ensuring not to cut all the way through. Stuff each pocket with 1 oz. of smoked deli ham (or prosciutto) and 1 oz. of Fontina cheese. Secure with toothpicks if needed. Season both sides with kosher salt and black pepper.

Heat a grill pan over medium heat and spray with cooking spray. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden. If using larger chicken breasts, transfer them to an au gratin dish with a layer of lemon basil sauce (see below) on the bottom, add more sauce on top, cover with foil, and bake at 350°F for 20 minutes, or until the internal temperature reaches 165°F. Remove from the heat, cover loosely with foil, and set aside.

In a small saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until soft, about 5 minutes. Stir in the flour to form a roux, cooking for 1 minute. Gradually whisk in the chicken broth, lemon juice, lemon zest, and chopped basil. Continue whisking until the sauce thickens slightly, about 2-3 minutes.

Plate the chicken breasts individually or arrange them on a serving platter. Spoon the lemon basil sauce over the top and serve hot. Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.

This Pollo Rosa Maria copycat, with its smoky ham twist and tender, juicy chicken, delivers a perfect balance of savory, creamy, and tangy flavors. Whether you stick to the original prosciutto or try my smoked ham variation, this dish is ideal for weeknight dinners or special occasions. Enjoy restaurant-quality flavors right at home!

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Broccoli, Red Pepper, and Three Cheese Soup

If you grew up in the sixties or seventies, your first introduction to broccoli was probably under a blanket of thick cheese sauce.  (The broccoli, not you.).  I actually liked vegetables as a kid, so the cheese sauce was like icing on the vegetable cake, as it were.  Shortly after the cheese sauce craze, cheese and broccoli in soup form emerged.  Back then, this pretty much meant a warm, blended mixture of broccoli, cream, and Velveeta cheese.   For lovers of quick, easy, and processed cheese food, this artery clogger was gourmet fare.  Thank goodness things have changed since then.   Now the goal is lighter, more nutritious fare, with a blend of flavors yielding a more sophisticated taste. 

This delicious soup has all of that in spades - a variety of vegetables, REAL cheese (three of them, in fact), a nice assortment of seasonings, and only a little bit of cream. 

Even non broccoli fans will love this, and it tastes as if you've been cooking all day.

Broccoli, Red Pepper, and Three Cheese Chowder

Adapted from a recipe on Epicurious.com

1 large head broccoli
1 large russet potato
1 large onion, chopped
1/2 jar Melissa's roasted red peppers, coarsely chopped
l large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/2 cup sharp Cheddar, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup Fontina, coarsely grated

Cut off and discard the tough lower third of broccoli stem.  Peel remaining stem and finely chop.  Cut remaining broccoli into very small (1-inch) florets.  Cook florets in a large pot of boiling salted water until just tender, 3-5 minutes.  Transfer with a slotted spoon to a bowl of ice water to stop cooking; drain.  Measure out and reserve 3 cups cooking water for soup.

Peel potato and cut into 1/2-inch cubes.  Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.  Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.  Add flour and cook, stirring, 2 minutes.  Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.  Stir in cream and cheese and cook, stirring, until cheese is melted.  Purée with an immersion blender until desired consistency.  Garnish with broccoli florets.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wild Mushroom Potato Gratin

As I’ve said before, side dishes can be troublesome, but build up your recipe repertoire with impressive sides and you will dazzle your family and guests.  I’m still cooking for my dad, but happily, my mother has joined him having recently returned home from rehab.  I made this potato recipe along with the pork chops I’ll show you tomorrow, plated them, and served them with a side of broccoli and received high praise.  My mother, who has a bit of difficulty getting to the phone, called me to tell me how good the meal was, “Oh, those POTATOES!” she raved.  (This from a woman who can take them or leave them.)  Thin layers of russet potatoes, sandwiched between a single layer of wild mushrooms, and topped with creamy Fontina and nutty Gruyère make this a dish worth remembering.  I made these one day and served them the next, so while I wouldn’t encourage making them ahead, it can be done, and they are delicious.

Wild Mushroom Potato Gratin

Adapted from a recipe on Epicurious.com

1 .5 oz. package Melissa’s dried porcini mushrooms
5 large, fresh crimini mushrooms, trimmed and sliced 1/4 inch thick

8 oz. warm water

1 tablespoon unsalted butter
1 teaspoon minced garlic
1 lb. russet potatoes
3/4 cups heavy cream
3/4 cups whole milk
3/4 teaspoons salt
1/4 teaspoon white pepper
Pinch of freshly grated nutmeg
½ cup grated Gruyère

½ cup grated Fontina

Preheat oven to 400°F.  Line a 9” x 9” square pan with two sheets of parchment, allowing each piece to hang over the edge of the pan by about two inches.  Spray parchment with Pam.  Set aside.

Hydrate the mushrooms in the warm water for 1 hour.  Line a fine mesh sieve with two layers of cheesecloth and strain the rehydrated mushrooms, reserving liquid.* Rough chop the porcinis.

Melt butter in a medium sauté pan.  Cook criminis with salt and pepper to taste over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 6 minutes, then toss in the porcinis and cook 1-2 minutes more. Add ½ teaspoon of the garlic and continue to cook, stirring for one minute more.  Set aside.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to parchment-lined pan with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheeses.

Bake gratin until top is golden brown and potatoes are tender, 45 to 50 minutes. Let stand 10 minutes to set.  Using the edges of the parchment paper, carefully lift potatoes from pan and move to a cutting board.  

With a 3” round, metal biscuit cutter, cut out rounds.  Top each with a sprig of thyme.

 If you prefer not to cut rounds, then just bake the potatoes in the casserole dish of your choice.

*You will not need the liquid for this recipe, but you will need it for the delicious and simple recipe I’ll be sharing for pork chops tomorrow.  But whether you decide to make the pork chops or not, never discard the wonderful liquid that is obtained through the hydration of dried mushrooms.  Put it in the fridge for 1-2 days if you don’t have an immediate need, or label it and freeze it.  It is a wonderful vegetarian substitute for beef stock, enhances soups and stews, and does wonderful things to gravies.

This post is linked to:

Seasonal Sunday

Meatless Monday

On the Menu Monday

Metamorphosis Monday

Wow Us Wednesday

Tutorial Tips & Tidbits

Sausage, Roasted Red Pepper, and Spinach Torta Rustica

I’m wondering just how many people pass right by the Asian section in their produce department because, other than Asian cooking, they have no idea what to do with the likes of bok choy, Napa cabbage, or Shanghai greens.  I’m wondering this because I used to be one of those people.  Now, I do my fair share of Asian cooking, but when I wasn’t, I never bothered to toss any Asian produce into my cart.  Big mistake.  Not only are Asian greens nutritious, but they have a lot of flavor.  In fact, many of the greens can be substituted for spinach in recipes that you’ve probably been making for years; in doing so, you will not only gain nutrition, but also a lot of taste.  Whereas spinach can be a bit mundane (Do not come after me spinach lovers, I love it as much as you do!), Asian greens have a unique flavor and a bit of a peppery kick.  I also find they cook up faster and require far less draining than spinach.

Asian vegetable assortment.  Do not be afraid!

This recipe, from a 2008 issue of Bon Appétit, caught my eye the other day as, amazingly, it pretty much listed all of the oddball leftovers that I had in my fridge.  Recipes like this one, i.e. tortas and stratas, are very forgiving.  Keep the egg and cream mixture pretty much as written and toss in what you like. I did not have spinach, so I substituted, with great success,  Petite Shanghai greens.  I didn’t have a baguette, so I used some ciabatta rolls.  I didn’t have quite enough sausage, so I doubled up on the peppers.  It was as delicious as I had hoped, and will surely be made again and again, although probably not exactly the same way.  Give this recipe (and Asian greens) a try.

Hot from the oven.  Is this beautiful, or what?

Sausage, Roasted Red Pepper, and Spinach Torta Rustica

16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
1 8 oz. package Melissa's Petite Shanghai greens
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained Melissa's Fire Roasted Sweet red bell peppers (from 15.5-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 350°F.

Butter 8x8x2-inch baking dish.

Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.

Melt 1 tablespoon butter in large pot over medium-high heat.

Add petite Shanghai greens; toss until just wilted, about 3 minutes. Transfer to strainer; cool. Squeeze or pat dry, as necessary. Transfer to medium bowl.

Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes.  Drain on plate lined with two paper towels.

Mix into wilted greens; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.

Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly.

Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

This post is linked to:

On the Menu Monday

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party