Carrabba's Chicken Bryan Copycat Recipe



There are many different copycat variations of Chicken Bryan that is served at Carrabba's Restaurant.  When we don't have time to get to Carrabba's, this is my version I make at home and the one I prefer. 

This recipe makes 4 pieces of chicken. In my opinion, given the richness of the dish, one piece of chicken per person is enough for a serving.

Ingredients:
boneless skinless chicken breast
olive oil & salt and pepper
1 log of goat cheese
1/4 cup minced onion
1/4 cup of minced fresh garlic (this may seem like a lot, but you barely taste it in the sauce). 
1 stick of salted butter 
1/2 cup of Savignon Blanc (i.e. dry white wine)
1/8 cup of fresh lemon juice
a dash of pepper (approx 1/8th teaspoon)
1/4 cup of drained and chopped sun-dried tomatoes (I pack these in the measuring cup).
1/8 cup of chopped fresh basil (you can substitute 1/4 tablespoon of dried basil if you don't have fresh)

Directions:

Sauce:
(1) Melt 1/2 stick of the butter over medium-low heat (I use #3 on the stove).  Saute the onion and garlic in the melted butter until soft for approx 5 minutes.
(2) Add the wine and lemon juice, simmer 15 minutes over medium-low heat to reduce.
(3) Add the remaining 1/2 stick of butter.  Do this a small amount at a time until it melts and mixes in with the sauce.  Stir the sauce very gently when incorporating the butter so it does not "break."
(4) Add the chopped sun-dried tomatoes and basil and heat through until warm.
(5) Remove the sauce to a bowl to sit.

Chicken:
(1) Brush the chicken on both sides with olive oil and season it with salt and pepper.
(2) Grill the chicken on a barbecue until fully cooked
(3) When the chicken breasts are just about done, top each one with goat cheese.  Close the grill top until the cheese warms and softens.
(4) spoon a small amount of the sauce over each piece of chicken and enjoy!

Tips:
(1) I usually "cook once and eat twice" with this recipe and make enough for a second meal.  Once you have all of the ingredients, dishes out etc. its not much more work to cook enough for a second batch. This dish makes great leftovers.
(2) This is a rich tasting dish.  You will want to serve it with side dish that is more on the plain side that will soak up the sauce.  I like to serve it with mashed potatoes or pasta (plain or just very lightly dressed with parmesan cheese) 
(3) If you are making this for dinner guests you can make the sauce up to a day ahead of time. 
(4) I have substituted roasted red peppers for the sun dried tomatoes before.  Its still delicious.

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Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
 

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Carrabba's Chicken Bryan Copycat Recipe



There are many different copycat variations of Chicken Bryan that is served at Carrabba's Restaurant.  When we don't have time to get to Carrabba's, this is my version I make at home and the one I prefer. 

This recipe makes 4 pieces of chicken. In my opinion, given the richness of the dish, one piece of chicken per person is enough for a serving.

Ingredients:
boneless skinless chicken breast
olive oil & salt and pepper
1 log of goat cheese
1/4 cup minced onion
1/4 cup of minced fresh garlic (this may seem like a lot, but you barely taste it in the sauce). 
1 stick of salted butter 
1/2 cup of Savignon Blanc (i.e. dry white wine)
1/8 cup of fresh lemon juice
a dash of pepper (approx 1/8th teaspoon)
1/4 cup of drained and chopped sun-dried tomatoes (I pack these in the measuring cup).
1/8 cup of chopped fresh basil (you can substitute 1/4 tablespoon of dried basil if you don't have fresh)

Directions:

Sauce:
(1) Melt 1/2 stick of the butter over medium-low heat (I use #3 on the stove).  Saute the onion and garlic in the melted butter until soft for approx 5 minutes.
(2) Add the wine and lemon juice, simmer 15 minutes over medium-low heat to reduce.
(3) Add the remaining 1/2 stick of butter.  Do this a small amount at a time until it melts and mixes in with the sauce.  Stir the sauce very gently when incorporating the butter so it does not "break."
(4) Add the chopped sun-dried tomatoes and basil and heat through until warm.
(5) Remove the sauce to a bowl to sit.

Chicken:
(1) Brush the chicken on both sides with olive oil and season it with salt and pepper.
(2) Grill the chicken on a barbecue until fully cooked
(3) When the chicken breasts are just about done, top each one with goat cheese.  Close the grill top until the cheese warms and softens.
(4) spoon a small amount of the sauce over each piece of chicken and enjoy!

Tips:
(1) I usually "cook once and eat twice" with this recipe and make enough for a second meal.  Once you have all of the ingredients, dishes out etc. its not much more work to cook enough for a second batch. This dish makes great leftovers.
(2) This is a rich tasting dish.  You will want to serve it with side dish that is more on the plain side that will soak up the sauce.  I like to serve it with mashed potatoes or pasta (plain or just very lightly dressed with parmesan cheese) 
(3) If you are making this for dinner guests you can make the sauce up to a day ahead of time. 
(4) I have substituted roasted red peppers for the sun dried tomatoes before.  Its still delicious.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/




Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
 

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine