Chicken Bryan (Carrabba's Italian Grill)
May 28, 2019
"I've had this at Carrabba's and it immediately turned into one of my favorite chicken dishes ever. Fortunately, one of my local newspapers printed the recipe a few years ago."
- Serving Size: 1 (250 g)
- Calories 502.5
- Total Fat - 32.5 g
- Saturated Fat - 18 g
- Cholesterol - 168.4 mg
- Sodium - 752.5 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.9 g
- Sugars - 1.5 g
- Protein - 46.4 g
- Calcium - 380.9 mg
- Iron - 1.6 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
TO PREPARE THE SUN-DRIED TOMATO SAUCE
Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent.
Add white wine and lemon juice.
Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time.
Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
TO PREPARE THE CHICKEN
Reduce charcoal briquettes to white-hot coals.
Brush chicken breasts with olive oil and sprinkle with salt and pepper.
Grill chicken over hot coals 15 to 20 minutes or until cooked through.
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Tips & Variations
No special items needed.