My husband and I absolutely love Carrabbas. It is for sure our favorite date night restaurant. Sadly, there isn't one here in Bloomington! My husband always orders Pollo Rosa Maria, so I looked up the description on carrabbas.com, and I think I came up with a pretty close replication.
Pollo Rosa Maria
2 chicken breasts, butterflied and pounded thin
1/4 c. fontina cheese, shredded
4 slices prosciutto
Garlic Salt and Pepper
1 clove garlic, minced
1 shallot, minced
1 c. sliced mushrooms
1/2 c. chicken stock
Juice of 1 lemon
1 tbsp. light butter
1 tbsp. minced basil
Pasta and Broccoli on the side with Parmesan Cheese
Preheat oven to 300 degrees.
Heat a nonstick skillet over medium high.
Lay chicken breasts out in plastic, pound to 1/4" thickness. Lay 2 slices of proscuitto and cheese in each, fold over, season with salt and pepper.
Drop into the skillet and cook for 3-4 minutes per side. Place on a baking sheet and transfer to the oven to finish cooking the inside, about 15 minutes.
In the same skillet over medium-low heat, add garlic, shallot and mushrooms. Sweat out veggies until tender. Add chicken stock and season with salt and pepper.
Zest the lemon, then cut in half.
Right before you're ready to serve, add the lemon juice, zest, butter, and basil.
Plate chicken and top with the sauce.