Carrabba's Pollo Rosa Maria

Carrabba's Pollo Rosa Maria

1 (10oz) chicken breast, cut in half and butterflied
2 oz fontina cheese, sliced 1/4-inch thick
1 thin slice prosciutto
Pinch of white pepper
Favorite Grill Seasonings
Grill basting sauce

Lemon Butter Basil Mushroom Sauce:
Thick sliced mushrooms, sauted with garlic and parsley
1 Tbsp chopped garlic
1 Tbsp chopped onion
1 Tbsp unsalted butter
1/2 cup fresh lemon juice
1/4 cup white wine
Pinch of salt and white pepper
1/3 lb unsalted butter, at room temperature

Fettuccini Alfredo:
1 oz unsalted butter
3/4 c heavy cream
Salt and white pepper, to taste
3 oz grated Romano
4 oz fresh fettuccini

Sprinkle each chicken breast with white pepper and place 1/2 slice of prosciutto on one side of breast. Top with cube of fontina. Fold over chicken breast, encasing fontina and prosciutto. Allow to sit for 3 hours. Sprinkle each prepared breast with grill seasoning and baste with available grill baste. Place on grill approximately 5 minutes per side or until done.

To make the Pollo Rosa Sauce, saute onion and garlic in 1 ounce of butter until translucent. Reduce to oatmeal consistency. Allow to cool and begin to add 4 ounces of room temperature butter. Whisk over low heat until emulsified.

For the Fettuccini Alfredo, melt butter with salt and white pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow to rest until serving. For the pasta, submerge pasta in salted boiling water according to package instructions. Place pasta in Alfredo sauce. Return to medium heat, sprinkle with grated Romano. Using pasta fork, incorporate Romano into pasta until melted.
To finish, incorporate previously sauted mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce.