This recipe is based on a dish served at Carrabba’s Italian Grill. For me, the hardest thing about this recipe is evenly butterflying the chicken breasts, but the final assembly is pretty forgiving.

4 small chicken breasts, butterflied
4 slices prosciutto
4 slices provolone cheese
1/2 cup cold butter, divided
3 cloves garlic, minced
1/2 small sweet onion, diced
1/4 cup dry white wine
1/2 tsp white pepper
1 dash salt
8 oz crimini mushrooms, sliced
1/2 cup fresh basil, chopped
1 Tbsp fresh lemon juice

1. Heat the oven to its lowest setting, about 175°, and place an oven safe platter inside to warm.
2. Open chicken breasts and season both sides with a little kosher salt and pepper. Lay open side down on a hot grill and grill 3-5 minutes on each side until cooked. Remove from the grill to a plate.
3. Place 1 slice prosciutto and 1 slice of cheese on each open piece of chicken. Fold to sandwich the filling inside. Hold the folded breast closed with wooden picks. Set on the warmed platter, cover, and return to the oven to keep warm while you make the sauce.
4. In a large skillet saute the onions and garlic in 2 Tbsp butter until tender. Deglaze the pan with the white wine. Add the salt, white pepper, and mushrooms and cook until tender. Whisk in the remaining cold butter i Tbsp at a time. Add the basil and lemon juice and swirl the pan to combine.
5. Remove the wooden picks from the chicken. Pour the mushroom sauce over the chicken breasts and serve.

Servings: 4