Pollo Rosa Maria

Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through. Remove from grill and allow to cool.

Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese. Secure breasts closed with toothpicks. Set aside and keep warm.

In a large skillet over medium heat, saute garlic and onion in clarified butter until tender.

Deglaze pan with wine. Add mushrooms, butter, salt, and pepper and saute 1-2 minutes, or until mushrooms are tender. Stir in basil and lemon juice.

Top stuffed chicken with prepared sauce.

NOTE: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.