Restaurant Recipes

Carrabba's Italian Grill Polo Hilario

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Yield: 2 servings


  • 2 (5 ounce) boneless, skinless chicken breasts, butterflied
  • 2 slices red bell pepper, roasted
  • 2 slices zucchini, grilled
  • 2 1/2 ounces soft 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


  1. 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.
  2. In 2 tablespoons butter, sauté mushrooms and onions until softened.
  3. Add Marsala wine and chicken broth; simmer for approximately 10 minutes on medium-low heat to reduce.
  4. A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies.
  5. Place chicken in Marsala wine sauce; heat through.
  6. Top with tomatoes and fresh parsley.
  7. Serve with pasta.


Posted by LladyRusty at Recipe Goldmine 9/1/02 8:16:48 am.

Source: Chef Josh Upton, Carrabba's Italian Grill -

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