CHICKEN BRYAN (LIKE CARRABBA'S)
I got this recipe from Robbie's Recipes (recipes.robbiehaf.com). They have a lot of good copycat dishes. This is my favorite meal from Carrabba's. Great with bruschetta and fettuccini tossed with olive oil & garlic. ENJOY!
Provided by hollyberry117
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 406.9, Fat 27.8, SaturatedFat 16.1, Cholesterol 139.9, Sodium 1022.8, Carbohydrate 9.7, Fiber 1.9, Sugar 5.6, Protein 27.5
COPYCAT CHICKEN BRYAN
This is an awesome copycat recipe for Chicken Bryan. My husband likes it better than the original at Carrabba's Italian Grill®.
Provided by Trickyt
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 10.5 g, Cholesterol 151.3 mg, Fat 43.9 g, Fiber 1.9 g, Protein 31.3 g, SaturatedFat 25.2 g, Sodium 1052.6 mg, Sugar 6.6 g
CHICKEN BRYAN SANDWICHES
Make and share this Chicken Bryan Sandwiches recipe from Food.com.
Provided by Shawn C
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken well on both sides. drizzle olive oil over chicken and make sure each side is coated.
- NOW here is the secret! use real wood lump charcoal or at least use some wood chips on the charcoal. this is important and effects the over all flavor if you don't use some sort of wood. right after you remove the chicken from the grill place a little of the goat cheese on each piece and let get warm from the heat off the chicken.
- lightly brush the cut parts of the ciabatta bread and grill until lightly browned, this helps your bread not get soggy from the sauce.
- grill for 2-3 minutes per side.
- make sauce: 1 Tbsp of butter in a sauce pan and saute the onion and garlic over a med-low heat until translucent and careful not to brown! add wine and lemon juice. bring to a boil and let cook on med-high heat for 3 minutes. remove from heat. add the remaining butter pieces and continuously stir until they are melted. now add the basil and tomato and give a quick stir. let sit on stove while making sandwiches. the longer it sits the more solid it will become again. so do the sauce last.
- assembly: bottom bun place the spinach in a thick layer, top with chicken spoon a few spoon fulls of the sauce over the chicken and put top part of bread on. serve immediately.
- enjoy.
Nutrition Facts : Calories 304.7, Fat 26.2, SaturatedFat 16.9, Cholesterol 68.2, Sodium 7437.2, Carbohydrate 8.8, Fiber 2.9, Sugar 1.9, Protein 9
CHICKEN BIRYANI
A great one-pot rice dish that still tastes great a few days later - perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium
CHICKEN BIRYANI
Make and share this Chicken Biryani recipe from Food.com.
Provided by Pink Penguin
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the rice in warm water, then wash in cold until the water runs clear.
- Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
- To serve scatter over the rest of the coriander and the almonds.
Nutrition Facts : Calories 778.8, Fat 23.9, SaturatedFat 8.3, Cholesterol 112.6, Sodium 514.4, Carbohydrate 98.3, Fiber 4.6, Sugar 26.4, Protein 43.3
CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
Steps:
- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
- Wash rice well and drain in colander for at least 30 minutes.
- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
- In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
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