Carrabba'S Italian Grill Polo Hilario (Copycat) - cooking recipe

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
Preparation
    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.
    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.
    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.

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