Carrabba's Italian Grill Polo Hilario (Copycat) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Source: Chef Josh Upton, Carrabba's Italian Grill - . I found this on Recipegoldmine. I have eaten this at Carrabba's in the past, and posting it to test its authentic flavor at a later date. Ingredients:
2 (5 ounce) boneless skinless chicken breasts, and butterflied |
2 slices red bell peppers, roasted |
2 slices zucchini, grilled |
2 1/2 ounces soft fresh goat cheese (i.e. caprino or chevre) |
2 roma tomatoes, diced |
2 tablespoons fresh parsley, chopped |
4 tablespoons butter, divided |
6 mushrooms, chopped |
1 small onion, chopped |
1/2 cup marsala wine |
1/2 cup chicken broth |
black pepper, to taste |
white pepper, to taste |
kosher salt, to taste |
Directions:
1. Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
2. In 2 tablespoons butter, saute mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.
3. A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.
|
|