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Okay one good or bad thing about life slowing down is I have been able to branch out from the usual go to meals and try to make a few different items.
Feeding 6 out to eat is just really to expensive now that they are all teenage adults... We used to really like Carrabba's but the price was getting out of hand as we were dropping north of 150.00 per meal there... But we just love their chicken dishes and thanks to the Freak unlocking the sauce for me we have been able to branch out and try a few more dishes.
So I have posted the Chicken Bryan here last weeks or so and now it is time for Pollo Rosa Maria. Here is their description: Wood-grilled chicken stuffed with fontina cheese and prosciutto,topped with mushrooms and our basil lemon butter sauce
Well all that is different for the sauce is the mushrooms for the sun dried tomato.. easy enough.
For the seasoning on the chicken prior to grilling we find this Tuscany Blend is pretty close to the seasoning they use. We coat with EVOO and then sprinkle liberally with that seasoning and it has great flavor.
The only thing we did not use was the prosciutto.. I am the only one who likes it so we use a salty ham.. Think boiled ham from the deli. It makes a great substitute if you ask me.
So here we go. I did the mushrooms... extra of those cause we like fungus... then put that aside ans did the rest of the sauce.. shallot, garlic, white wine, lemon, butter, basil
I then made ham and fontina cheese roll.. and stuffed the seasoned chicken and grilled over the HOT wood fire.. .okay I used charcoal...
And here is what we got.
Plated with roasted yukon gold taters.
Little closer!
3 of the family liked this better than the Byran and well 3 likes the Rosa Maria better.. so I guess that means they liked it. They said they were very very close to each other and make it freely at anytime!
Thanks for looking!
Feeding 6 out to eat is just really to expensive now that they are all teenage adults... We used to really like Carrabba's but the price was getting out of hand as we were dropping north of 150.00 per meal there... But we just love their chicken dishes and thanks to the Freak unlocking the sauce for me we have been able to branch out and try a few more dishes.
So I have posted the Chicken Bryan here last weeks or so and now it is time for Pollo Rosa Maria. Here is their description: Wood-grilled chicken stuffed with fontina cheese and prosciutto,topped with mushrooms and our basil lemon butter sauce
Well all that is different for the sauce is the mushrooms for the sun dried tomato.. easy enough.
For the seasoning on the chicken prior to grilling we find this Tuscany Blend is pretty close to the seasoning they use. We coat with EVOO and then sprinkle liberally with that seasoning and it has great flavor.
The only thing we did not use was the prosciutto.. I am the only one who likes it so we use a salty ham.. Think boiled ham from the deli. It makes a great substitute if you ask me.
So here we go. I did the mushrooms... extra of those cause we like fungus... then put that aside ans did the rest of the sauce.. shallot, garlic, white wine, lemon, butter, basil
I then made ham and fontina cheese roll.. and stuffed the seasoned chicken and grilled over the HOT wood fire.. .okay I used charcoal...
And here is what we got.
Plated with roasted yukon gold taters.
Little closer!
3 of the family liked this better than the Byran and well 3 likes the Rosa Maria better.. so I guess that means they liked it. They said they were very very close to each other and make it freely at anytime!
Thanks for looking!
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