Tuesday, May 29, 2012

Carrabba's Chicken Bryan

A few years back we were visiting a very good friend in Arizona.  She mentioned a restaurant her and her sister found and a certain dish they fell in love with.  So we went to the restaurant, and had their Chicken Bryan.  It was VERY good, and with talking with her, we said that we could remake it.  So we looked up a recipe and made it later in the week.  I fell in love and have made it several time since.  While it's probably not a Weight Watchers recipe, I would recommend a smaller portion, rather than making it with substitutes.

Carrabba's Chicken Bryan

    1 tablespoon minced garlic
    1 tablespoon minced yellow onion
    2 tablespoons butter
    1/2 cup dry white wine
    1/4 cup fresh lemon juice
    2/3 cup cold butter, sliced
    1 1/2 cups chopped sun-dried tomatoes
    1/4 cup chopped fresh basil
    1/2 teaspoon kosher salt
    1/2 teaspoon white pepper
    6 boneless skinless chicken breast halves
    extra virgin olive oil, for brushing
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    8 ounces goat cheese8 ounces other goat cheese, room temperature

    1 Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
    2 Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
    3 Reduce heat to low and stir in cold butter, one slice at a time.
    4 Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
    5 Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
    6 Grill chicken over hot coals 15-20 minutes, or until cooked through.
    7 A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.

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