Monday, March 26, 2012

Prosciutto & Fontina Chicken with Lemon Mushroom Sauce

This Chicken. OH. MY. GOODNESS. This. Chicken.

You know those meals that you have where you eat them and then when you’re done, you want to eat them all over again? (Please tell me that’s not just me…) THIS is one of those dishes.

I’m dying to make this chicken again.

Hubs and I LOVE Carrabbas and my absolute favorite dish to order there is the Pollo Rosa Maria. We’re talking wood grilled chicken stuffed with Prosciutto and Fontina and then smothered in lemon mushroom basil sauce. KILLER.

This, my friends, is my take on that dish (and it is GOOOOOOD stuff ya’ll!).

It’s so good that talking about it has ALMOST made me forget about what happened yesterday…

… ALMOST! 😉 My pup jumped up, looped her paw trough the neck strap and knocked the camera on to the floor (yah, i STILL feel sick over it… but what can ya do?). I’ll be taking it to the camera repair shop today – pretty sure the lense is toast, but cross your fingers that the camera body is salvageable!

Anyhow, back to the chicken…. Go make this. It’ll make any Monday better!!! & you’ll love it! 😉


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Prosciutto & Fontina Chicken with Lemon Mushroom Sauce

Yield: 3-4 servings

Prep Time: 15 minutes

Cook Time: 45-55 minutes

Total Time: 60-70 minutes


For the Lemon Mushroom Sauce:
2 tablespoons olive oil
1/2 small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 cloves garlic, grated
3 tablespoons salted butter
1 lemon, juiced
1/3 cup chicken broth
1/2 teaspoon salt
cracked black pepper
6 basil leaves, chopped

For the Chicken:
1 1/2 pounds boneless skinless chicken breasts (3-4 chicken breasts)
1/2 teaspoon salt
1/2 teaspoon dried oregano
cracked black pepper
3-4 slices of Prosciutto (1 per chicken breast)
3-4 ounces Fontina cheese (1 ounce per chicken breast)


For the Lemon Mushroom Sauce:
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.

Add butter and lemon juice and stir well. Lastly, add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.

For the Chicken:
Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).

Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

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60 Responses to “Prosciutto & Fontina Chicken with Lemon Mushroom Sauce”

  1. 1

    Lane @ Supper for a Steal — March 26, 2012 @ 1:24 pm

    Ah this looks so delicious! Will definitely have to try soon. So sorry about your camera. I hope the body lives!

  2. 2

    Magan — March 26, 2012 @ 1:29 pm

    Holy cow! my mouth is watering just looking at the pictures!!

  3. 3

    Cassie — March 26, 2012 @ 1:34 pm

    I feel sick for you and your camera. Hopefully the repair shop has good news! Good thing there is food to heal the wounds!

  4. 4

    Shawnda — March 26, 2012 @ 1:35 pm

    That stinks about the camera – I hope it’s a cheap fix!

  5. 5

    Katie — March 26, 2012 @ 1:44 pm

    Oh my goodness, this sounds absolutely amazing! Putting this on my list of must-make recipes ASAP!

  6. 6

    Maggie @ A Bitchin' Kitchen — March 26, 2012 @ 1:49 pm

    I literally gasped out loud when I saw your camera. I hope it’s ok!

    This chicken looks awesome!

  7. 7

    janetha — March 26, 2012 @ 2:38 pm

    ohmygoodness.. can’t wait to make this! and so sorry about your camera.

  8. 8

    Stephanie — March 26, 2012 @ 3:09 pm

    I love the polo rosa maria. I also love the chicken bryan. I always order one of the two. This looks delicious!

    And I hope your camera is okay!

  9. 9

    Julie @ Table for Two — March 26, 2012 @ 3:50 pm

    This looks so.freaking.amazing.good. Wow, it’s definitely going on my list to make. It sounds and looks so mouth-watering. I’m so sorry about your camera 🙁 makes me ill just looking at it! gah

  10. 10

    Madison @ Espresso and Cream — March 26, 2012 @ 4:48 pm

    Ugh. The feeling when you drop your camera is THE WORST. I did it last fall and the lens was shot. Thankfully, the camera body was just fine. Crossing my fingers for you!

  11. 11

    Ashley — March 26, 2012 @ 5:10 pm

    My mouth started watering when I saw your pictures of this. Can’t wait to make it for my Mister…pretty sure he will love me forever for it.

    Good luck with your camera!

  12. 12

    Natalie @ Cooking for My Kids — March 26, 2012 @ 5:18 pm

    When I opened your blog post today, I knew that it was destined for us to be friends…I made a very similar recipe for my blog post today, too. 🙂 Your pictures are gorgeous, and your chicken looks absolutely delicious!

  13. 13

    LizA — March 26, 2012 @ 6:10 pm

    “You know those meals that you have where you eat them and then when you’re done, you want to eat them all over again?”

    Well duh — how else can I explain all the extra weight I’ve gained over the years? Oh yea — it’s all the Internet’s fault! LOL Nice chicken. Best wishes for your Canon.

  14. 14

    Bev Weidner — March 26, 2012 @ 7:57 pm

    I have just died. Over the food. Then over the camera. And then over the food again.

  15. 15

    Beth D. — March 26, 2012 @ 9:02 pm

    This looks divine! The love Polo Rosa Maria as well, and it has been years since I have had it since we no longer live near a Carrabbas. Found your blog via Pinterest…love it! And love Bev’s comment above…hope the camera is ok!

  16. 16

    Mom — March 27, 2012 @ 9:46 am

    This looks amazing! Can’t wait to try it..Poor camera 🙁

  17. 17

    Jennifer @ Peanut Butter and Peppersj — March 27, 2012 @ 9:59 am

    Oh man, I’m sorry about your camera! I’m waiting for mine to break by using it with stick fingers. I swear that thing has has had sauce, glaze, yogurt and everything else over it! lol I love your dish it looks wonderful!!

  18. 18

    Mai Nguyen — March 27, 2012 @ 10:04 am

    This looks mouthwatering good! Will definitely be giving this a try.

    Hope the repair man has good news!

  19. 19

    Sarah — March 27, 2012 @ 12:34 pm

    I have mushrooms in the fridge that need to be used up but I want to make this for Friday. Could I make the sauce in advance (as in today, Tuesday) and would it keep until Friday? Thanks!

    • Tina replied: — March 27th, 2012 @ 3:51 pm

      i’m sure that would be fine… just reheat the sauce in a pan (you will probably need to add a little extra lemon juice & chicken broth to loosen it up (it thickens in the refrigerator)

    • Tina replied: — March 27th, 2012 @ 3:51 pm

      Oh, and maybe hold off on adding the basil until you re-heat it! 🙂 Let me know how it goes!

  20. 20

    LMF — March 27, 2012 @ 2:21 pm

    This looks amazing! Pinning now!

    Good luck with the camera.

  21. 21

    Renee — March 27, 2012 @ 3:08 pm

    LOVED IT!!!! Think this has to be the best chicken recipe in the world, I substituted Mozz Cheese as that is all I could get her at the local store, But it was still Amazing!!!

  22. 22

    emily — March 27, 2012 @ 4:25 pm

    My goodness lady! This looks completely delicious!

  23. 23

    Chung-Ah | Damn Delicious — March 28, 2012 @ 2:35 am

    First off, I’m so sorry about your camera! Fingers crossed that the damage isn’t too bad.

    Secondly, let’s talk about this chicken. I’m not a HUGE chicken fan but that’s the main kind of meat I cook with because, well, it’s better than red meat. But man oh man, I’m going to have to rethink my feelings about chicken once I try this dish! It has all my favorite ingredients, salty prosciutto and cheesy fontina. Yum! 🙂

  24. 24

    Mackenzie @SusieFreakingHomemaker — March 28, 2012 @ 12:57 pm

    So sad about your camera – but this dish looks fantastic. Prociutto and mushrooms, my husband is going to love me for making this one! Thanks Tina!!

  25. 25

    Nikki — March 28, 2012 @ 1:35 pm

    I absolutely can not WAIT to make this! So, what’s the verdict on the camera? Hope it’s okay!!!

    • Tina replied: — March 28th, 2012 @ 2:47 pm

      CAMERA IS SAVED!!! WOOO HOOO!!! 🙂 Lens was toast but the camera body lives on!!

  26. 26

    Chels R. — March 28, 2012 @ 3:05 pm

    I’m glad that the Camera is okay, but so sorry about the lens! This dish looks so good. Makes me wish I could get over the texture of mushrooms, lol!

  27. 27

    Yammie @ Yammie's Noshery — March 28, 2012 @ 5:03 pm

    This looks so amazing! I’m definitely putting it on my list of things to make! Just found your blog and I think it’s great!

  28. 28

    Cait — March 30, 2012 @ 2:48 am

    This looks like something my husband and I would LOVE, thank you for the recipe! ps. I’m always scared that this is going to happen to me too, glad to hear that your camera body is ok!

  29. 29

    This week’s menu « jessbernier — April 1, 2012 @ 8:49 am

    […] – Chicken with Lemon Mushroom Sauce (link) … Dwight, Nehemiah, and I were all fans of this! Dwight wants me to make it again next week, […]

  30. 30

    Bridgette — April 1, 2012 @ 7:46 pm

    Thanks for the recipe. I just made it for my boyfriend for dinner and he loved it. I used white american cheese cause I couldn’t find the fontina. Also, I put the chicken and sauce over a bed of buttered pasta. Very nice.

  31. 31

    melissa — April 1, 2012 @ 7:53 pm

    made this for my boyfriend tonight. Said it was his favorite thing I’ve ever made!

  32. 32

    Mary — April 3, 2012 @ 12:18 am

    This recipe is delicious and not too difficult to make. We really enjoyed it!

  33. 33

    Stephanie — April 3, 2012 @ 9:59 am

    I have to tell you this was the most amazing dish I’ve cooked in a long time! I added some spinach to the sauce and served it over buttered whole grain pasta (with asparagus as a side) and it is now my new favorite meal 🙂 Thanks for the recipe/inspriration!

  34. 34

    Alicia — April 15, 2012 @ 12:03 am

    I have had this “pinned” on Pinterest for awhile but just made it tonight. It was delicious! Thanks for the great recipe!

  35. 35

    Kim in MD — April 19, 2012 @ 7:50 am

    Your blog is gorgeous! I love this dish at Carrabbas! I also love the Polo Rosa Maria and the Chicken Marsala, so I always order the Chicken Trio. This way, you get all three amazing chicken dishes on one plate It’s not on the menu, but ask for it! This recipe looks delicious. I can’t wait to try it! I’m glad your camera survived the crash!

  36. 36

    Kim in MD — April 19, 2012 @ 7:55 am

    Ooops…I forgot to mention the Chicken Bryan that comes in the Trio. It’s grilled chicken topped with a slice of goat cheese, sun-dried tomatoes, basil and lemon butter sauce. TO DIE FOR. 🙂

  37. 37

    Shauna — April 19, 2012 @ 10:19 pm

    This was yummy! So good i wanted to drink the sauce. Ha! Thanks for the recipe. Ive been making the Chicken Bryan for a few years too it’s delish as well and easy.!

  38. 38

    angela — May 2, 2012 @ 10:00 am

    This was by far the best chicken I have EVER eaten! I want to put the lemon sauce on everything I eat! Honestly, thank you so much for this great recipe.

  39. 39

    Courtney — May 24, 2012 @ 11:46 pm

    I made this tonight. Ohmigosh was it good! I almost can’t wait to have it again for lunch tomorrow.

  40. 40

    Heather — June 6, 2012 @ 2:49 pm

    I just found this amazing recipe on pinterest! I want to make it for the BF this weekend but I dont know what to serve with it.. any side dish sugestions?

  41. 41

    Jennifer — July 22, 2012 @ 10:51 am

    I made this last night and it was absolutely delicious! I am 100% Italian, so prosciutto and fontina are staples in my home! The mushroom sauce had amazing flavor. I served with a side of spaghetti that had just olive oil, butter, garlic, basil, parm & breadcrumbs. My husband loved this and I will be making this again for sure. Thanks for sharing!

  42. 42

    Joei — July 31, 2012 @ 12:40 pm

    5 stars! This was excellent, thanks so much Tina! I cooked the chicken in the oven at 350F on a roasting rack for 15 min. each side and then an additional few minutes to melt the cheese. I actually think it’s even more delicious the next day after the toppings have rested on the chicken! 🙂

  43. 43

    Richelle — October 21, 2012 @ 7:30 pm

    I found your blog on Pinterest! Made this recipe tonight and I have to say it was amazing! I followed recipe exactly and served it with cheese stuffed tortellini in a marinara sauce! My family was quite impressed! Thanks!

  44. 44

    Lealie — November 24, 2012 @ 1:04 pm

    This sounds sooo good. Can’t wait to make it. Outdoor grill (charcoal type) is put away for the winter, would it work in oven or maybe I could use my stove top grill pan? Thinking of it for x-mas for 10…fancy enough?

  45. 45

    Laura — December 11, 2012 @ 9:20 pm

    This chicken was EXACTLY what I was looking for this evening. Thank you!

  46. 46

    Renee — February 9, 2013 @ 4:40 pm

    I commented before but wanted to again, this is my favorite meal by far. And I am making it again tonight for company 😉

  47. 47

    Jessica — February 18, 2013 @ 9:39 am

    Love this dish…I’ve made it a ton of times, and always get such great compliments…I’m not a big fan of chicken, so I used Pork Tenderloin. Cut into steaks and then pound them nice and flat! I also add a few leaves of spinach under the fontina. It’s scrumptious….making tonight for my hubby’s birthday dinner! ( He requested it- again!!) 🙂

  48. 48

    Katriina @ FinSki's — February 27, 2013 @ 8:46 pm

    OOOOH, this looks sooo good – Thank god for Pinterest!! I will be having this for dinner tonight. What a fabulous recipe, thanks 🙂

  49. 49

    Sam — March 26, 2013 @ 7:58 pm

    I made this tonight… it was delicious!! So, so good! Thank you for the recipe 🙂 It was a tad too cold here in Canada for the grill, but I cooked the chicken on the stove top and it was luscious and moist. Also added some spinach to the sauce as a previous reader suggested. ahhh! so good! Cant wait to try it on the grill

  50. 50

    Joei — May 18, 2013 @ 9:57 am

    I don’t know if your photo is copyrighted or not, but it appears that this website has stolen your photo of this dish:

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