Chicken Bryan Carrabbas Food

CARRABBA'S CHICKEN BRYAN

Steps:

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

CARRABBAS CHICKEN BRYAN

Steps:

• Prepare chicken by wrapping in plastic wrap and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper and brush with olive oil.
• Cook chicken on a grill until it is done - it should take 3 to 4 minutes on each side. When chicken is done, place chicken on a plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
• Sauté the onions and garlic in 2 tablespoons of butter until they are fragrant and the onions are translucent. Add wine and lemon juice to pan and simmer gently until it has reduced by half. When the wine has been reduced by half, add 3 tablespoons of cold butter and whisk until the butter has melted completely.
• Turn off the burner, add remaining butter and whisk in. The sauce should be getting thick now. Pour sauce through a strainer to strain out the onions and garlic. Then return the sauce to the warm pan and stir in half of the basil. Add sun-dried tomatoes.
• Place each chicken breast on to a plate. Place a piece of goat cheese on the chicken and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

CHICKEN BRYAN (LIKE CARRABBA'S)

Steps:

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

CHICKEN BRYAN

Steps:

• Shape the goat cheese into a flat disc so it will cover a large amount of the chicken; set aside at room temperature. Season and baste all sides of the chicken and place on a hot grill. Cook on the grill, basting several times. When chicken is almost finished (internal temperature of 165 degrees F), place the goat cheese on top of the chicken and let it soften as the chicken finishes cooking.
• While chicken is finishing, place warm lemon butter, sun dried tomatoes, and chopped basil in a saute pan and heat over low heat. Do not let the sauce get too hot or the butter will separate. Just heat enough to meld flavors (approx 30-45 seconds).
• Place chicken on a plate and spoon the lemon butter, sundried tomatoes, and basil sauce on top of the chicken. Be sure to cover the goat cheese. The best way to do this is to make the lemon butter sauce first and hold it on low heat (120 degrees F) while cooking the rest of the recipe.
• Lemon Butter Sauce: In a saute pan place 1 Tbsp. butter, saute onions and garlic until softened. Add white wine and lemon juice; simmer approximately 2-3 minutes on medium-low heat to reduce by 90%. Let cool slightly. A little at a time, add remaining butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.