Carrabba’s Chicken Bryan
Copycat Recipe: Carrabba's Chicken Bryan - rich and buttery, but surprisingly fresh and light on the palate.
Servings 6
Calories 595kcal
Equipment
- Grill Pan
- Medium Saucepan
Ingredients
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup cup butter, divided
- ¼ cup minced onions
- 6 cloves garlic, minced
- 1 cup white wine (can substitute chicken broth)
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup diced sun-dried tomatoes
- ¼ cup chopped fresh basil
- 8 ounces goat cheese (room temperature)
Instructions
- Heat grill or grill pan to medium-high heat.
- Rub chicken breasts on all sides using 2 tablespoons olive oil. Sprinkle with half of the salt and black pepper.
- Place chicken on thegrill and cook without moving for 3 minutes or until the edges begin to turnwhite. Turn the chicken one-quarter turn and continue to cook an additional 2to 3 minutes. Flip the chicken and for 3 minutes before turning one-quarterturn and cook until the chicken reaches an internal temperature of 165 degrees.Allow the chicken to rest for at least 5 minutes.
- In a medium saucepan, melt 2 tablespoons of butter. Add the onions and garlic and cook until tender.
- Add the wine and lemon juice to the saucepan. Bring to a boil and reduce heat to medium-low. Simmer the sauce for 10 minutes.
- Slowly, add the butter about a tablespoon at a time, stirring until melted between each addition.
- Stir in sun-dried tomatoes and basil. Remove from heat.
- Slice goat cheese and place a disc of cheese over each piece of the grilled chicken. Spoon the sauce over the goat cheese.
Nutrition
Serving: 1piece | Calories: 595kcal | Carbohydrates: 6g | Protein: 32g | Fat: 46g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 555mg | Potassium: 658mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1464IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 2mg