Robbies Recipes Copycat Food

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CHICKEN BRYAN (LIKE CARRABBA'S)



Chicken Bryan (Like Carrabba's) image

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

1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup lemon juice
2/3 cup cold butter, sliced
1 1/2 cups chopped sun-dried tomatoes
1/3 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 caprino cheese or 8 ounces goat cheese, room temperature

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

ROBBY'S PICKLED BAR SAUSAGE



Robby's Pickled Bar Sausage image

Make and share this Robby's Pickled Bar Sausage recipe from Food.com.

Provided by Chef Robby

Categories     Lunch/Snacks

Time 20m

Yield 1 Gallon

Number Of Ingredients 6

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

Steps:

  • Make brine by combining first four ingredients and bringing to a boil in a saucepan.
  • Cut sausage into equal sized links, approximately 3" each.
  • Place sausage and bay leaves into a sterilized gallon size glass jar.
  • Pour brine over sausage and seal jug.
  • Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
  • Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

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