Carrabba's Copycat Pollo Rosa Maria
Blam-O!!! Birthday food.
For those of you that are not familiar with Carrabba's Pollo Rosa Maria, it is a marinated chicken breast pounded thin and stuffed with prosciutto and Fontina cheese. Then it's covered in sauteed mushrooms and a rich lemon basil butter sauce. It. Is. Heaven.
So for my birthday I simplified some of the ingredients and made it at home. Carrabba's is fired.
Some of you might know this but most of you probably do not: I used to work for Carrabba's. I used to work for many a restaurant, actually. I spent the biggest chunk of my working adult life in restaurants doing everything from dishes to serving, managing to line cook. I've done corporate. I've done catering. I've done freelance. The restaurant resume goes on and on. It is HARD work.
And corporate restaurants can be some of the trickiest establishments to navigate. They have rules for ehhhvureeething.
When Andrew was little the first Carrabba's location opened up in the city where we lived, and I put in my application and got on staff right away. The original precipice for the restaurant was FRESH fast casual Italian dining. The kitchen staff at my location showed up at 7 in the morning to chop herbs and make sauce. We didn't even open the doors until 4. Everything smelled amazing. All the time. Like it never quit.
And don't even get me started on that bread.
Having worked for corporate places in the past, the fresh food and attention to detail was a nice change of pace-- you would not believe the amount of prepared foods that get microwaved and then you pay top dollar for them in many popular establishments.
Anyway-- restaurant perks = half-price food. And Pollo Rosa Maria was easily my favorite menu item.
Last year Chad and I were given a gift certificate so we decided to hit up Carrabba's (we don't live close to ANYTHING so dining out is always an adventure and a drive). I ordered Pollo Rosa Maria. I was SO disappointed.
The portion sizes have been cut in half. I am not exaggerating. It really doesn't seem like it's been that long since I worked there but dang-- do i sound like a grown-up-about-to-be-33-year-old if I tell you how much time flies? Or how much 10 years can ruin an awesome restaurant concept? My herbs were not fresh. My butter sauce was oily. I did not have leftovers for 3 days. And my now reduced size portion was still like $17. Fail.
But I solved the problem.
I can make it at home.
Still one of my favorite dishes ever ever ever. I serve it with garlic mashed potatoes and fresh steamed broccoli. It's also amazing with a small side of pasta and plenty of fresh Parmesan cheese. And you can feed a family of 4 for WAY less than $17. Simple, fast, cheap. It really doesn't get any better than this.
- For the Marinade:
- 1 large lemon, zested and then juiced (about 2 tablespoons fresh lemon juice-- set the zest aside)
- 2 tablespoons olive oil
- 1½ tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- For the Chicken:
- 1½ pounds boneless skinless chicken breast, thinly sliced or pounded to ½" thick (usually about 4-6 pieces)
- 4-6 slices of very thinly sliced deli ham (or prosciutto-- see note)
- 4-6 ounces goat cheese
- For the Mushrooms with Lemon Basil Butter Sauce:
- 8 ounces sliced mushrooms
- the lemon zest (reserved from the juiced lemon)
- 4 tablespoons unsalted butter
- 1½ tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- Combine all of the marinade ingredients (lemon juice, olive oil, fresh basil, and kosher salt) in a large bowl. Add the chicken pieces, cover and turn to immerse them in the marinade completely, cover, and refrigerate for 30 minutes.
- Assemble the chicken by laying a slice of ham on each piece of marinated chicken. Top the ham with about 1 ounce of cheese and then fold the chicken over sandwiching the ham and cheese inside.
- Heat the grill to about 400-450 (hot is good so you don't have to worry about the chicken sticking).
- Place the mushrooms, lemon zest, butter, basil, and salt in a saucepan on the stove (or a grill burner if you have it!). Cook over medium heat. The butter will melt and the flavors will blend. Stir the mushrooms and butter sauce occasionally.
- Grill the chicken-- 3-5 minutes on each side should be sufficient if your meat is thin enough. Always make sure the internal temperature for chicken is 160-165 degrees. 15 minutes on the grill should be plenty.
- Top the chicken with the mushrooms and lemon basil butter sauce. Garnish with more chopped basil. Serve immediately.
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I think the portion size reflects the company switching to antibiotics and hormone free chicken. This is great! Chicken breasts are not that large normally. Cuddos to Carrabas!
@Diane Holstein, YOU REALLY THINK THIS IS WHY ALL THE PROTOINS ARE SMALLER AND THEY ADDED UPCHARGE FOR ALFREDO? I MET MY WIFE AT CARRABBAS AND NIETHER OF US RETURNS AS THEY HAVE TRULY GONE WAY WAY WAY DOWN HILL. THINK AGAIN-
Fantastic dish and I'm going to have to keep making a bunch extra so until I find the sweet spot to ensure leftovers. No matter how much we make folks clean us out 🙂 I did use some Hickory Smoked Heirloom Country Ham that my Wife's Uncle makes which really kicks things up a bit.
P.S. I'd give this 10 stars if I could and thanks for yet another great recipe 🙂
I went to Carrabas last week , we had not been in a couple years but had a coupon. This dish is now almost 20 dollars. My husband ordered it, I always loved this dish, but ordered something cheaper. I will try this one, thanks
Hi Hearther, could I use the George Forman Grill for this dish? ( copycat Carrabbas Maria pollo Roso)
If possible please email me your response. Thank you so much! So happy to see your recipe!
Mer Mer
Hey! I have never used a George Foreman Gill, but I can't see why not! This chicken turns out great with a grill pan on the stove so you should be good to go! Enjoy!
Firstly thank you for the recipe!!
Just went there last weelend for my favorite meal.
Could not believe how much smaller the portion size was!
3 of the 4 in our group ordered this.
Was unhapy enough to complain to the manager about the smaller portions. He tried to assure me that the portion size did not change....liar
This is also my favorite Carraba's dish and this recipe sounds right - except for one very obvious ommission - garlic! I know its always had garlic in it when I've ordered it. In the marinade or the sauce?
Hi Tina! You can add garlic to either the lemon basil butter sauce or the oil to brush on the actual chicken when grilling. Totally up to you! Let me know how yours turns out!
Hi again, I think I'm going to make the cavatappi amerisomethin with it. You wouldn't by slight chance know how that was really made do you? It was a tiny bit spicy but yummmmmmmmmy.
Hey Beth! I have NO IDEA how accurate this is, but it's worth a shot. I don't think I ever tried that dish! http://carrabbasathome.blogspot.com/2012/07/cavatappi-amatriciana.html
Hi again, making this tomorrow night. I did get the hickory wood chips and will do as you instructed hoping it will do the trick. Hmph, stumped as to what to make as a side with this, I will make a fresh veggie tray, but the carb? Any ideas? The night I went to Carrabas I had the cavatappi with tomato sauce, and darn was that good. But.... maybe rice. Thanks.
I served this with my Garlic Mashed Potatoes -- delicious! Rice would be good. Or any pasta with sauce. You could just make extra sauce with mushrooms and toss it with whatever pasta you can cook up quick. Let me know how it all turns out! This is one of my favorite recipes! https://www.sugardishme.com/2013/07/25/creamy-garlic-mashed-potatoes/
I had this last nite, and I swear its one of the best things I've ever eaten. I am so making this at home. Portion size yup small but fine for me last nite. Hey since you worked there so long, what the heck do they put on their steaks for seasoning? Do you know what they use? It tastes simple but really good. Now i just have to fashion a wood grill to make it authentic. Darn it was good.
Oh my gosh Beth -- that dish on their menu is SOOOOOO GOOD! The portion size was only disappointing because I know what it used to be and because I like to take some home. As far as the steaks go, they use pretty good cuts of meat which is really important. The herb blend that they chop fresh daily is my best guess on the steak seasoning. It's a mixture of kosher salt, oregano, rosemary, basil, parsley, garlic, and crushed red pepper flakes. Instead of trying to fashion a wood grill we buy hickory wood chips (in the grill section of any grocery/home improvement store) and place them in a little foil pouch with the top open right on top of our regular grill. It really makes a difference! Let me know if you try this chicken out & have a great weekend!
Another one I gotta make happen! Delish! I'm sure your version is 100x's better than the restaurant! My son is working at a restaurant, bussing - he's loving it (tips!), especially the free meal perk! Hard work though, so much respect for all the years you put in!
I hope you'll try this! It is definitely one of my favorite recipes of all time.
Bussing is hard work! Especially cause those guys are low-man on the totem pole. But restaurants are fun-- glad he likes it!
HAPPY BIRTHDAY TO YOU, HAPPY BIRTHDAY TO YOU, HAPPY BIRTHDAY DEAR HEATHER, HAPPY BIRTHDAY TO YOU!!!! 29 looks good on you girl hahahahaha
Wait till Friday and sing again! 🙂
I'll be 29 then too lol
Mouth is majorly watering!!! This looks delicious!!!!
I've never been to a Carrabba's. The name throws me off because it sounds like a Mexican Restaurant. But I can see why this is one of your favorite recipes from the place! And I love you can make it at home!
Thank you Thank you!!! This is my favorite meal at Carrabbas also and you are so right about the portion size shrinking. I cant wait to try your recipe!!!
Hi, Fran!!! Yay! So glad you love this dish as much as I do. Let me know how it works out for you!
Wow--this looks so good! So the cheese doesn't melt out all over the place? I need to try this! Thanks, Heather!
It doesn't! Until you slice it 🙂 The ham or prosciutto sort of wraps around the cheese when you fold it and on a hot grill it seals pretty immediately. Sooo good. Hope you'll try it!