Copycat Recipe: Carrabba’s Chicken Bryan

I made a great recipe last night!  I found it on a website called Christine Is Cooking.  I’ve never been to her site before, but loved this recipe!  It was relatively easy, too.  Just make the sauce ahead of time so the flavors can meld.  I hope you can make it and enjoy it very soon!

4 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 (seems like a lot, but you barely taste it in the sauce). 
1 stick of salted butter 
1/2 cup of Sauvignon 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 (pack in the measuring cup tight).
1/8 cup of chopped fresh basil (or substitute 1/4 tablespoon of dried basil) 
**Make the sauce right before cooking or up to a day ahead of time; letting the sauce sit for a small amount of time helps the flavors meld and develop. 
  1. Melt 1/2 stick of the butter over medium-low heat (I use #3).  Sauté 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.
  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 (From her website)
  • This dish makes great leftovers.
  • 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, like rice, mashed potatoes or pasta
  • You can substitute roasted red peppers for the sun-dried tomatoes and It’s still delicious. 

3 Comments (+add yours?)

  1. Virginia
    Dec 18, 2012 @ 11:22:53

    Mmmmm-that sounds yummy. I’ll have to try it soon-thanks:)


  2. elizabeth2878
    Jan 04, 2013 @ 17:07:50

    Holly…I made this in St. Louis for Jim’s whole family. It was a HIT! Then I made it again when we got home, but used roasted red peppers instead of sun dried tomatoes. But I have to say, the sun dried tomatoes give a nice salty contrast to the goat cheese, so in the future, I am sticking with sun dried tomatoes. Thanks so much for a wonderful recipe!


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