Carrabba's Italian Grill's Chicken Bryan Recipe
Servings: 6
Ingredients
- 6 lrg chicken breasts
- 1 Tbsp. extra-virgin extra virgin olive oil - (to 2)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 8 ounce goat cheese softened to room temperature
- 2 Tbsp. butter
- 1 Tbsp. finely-minced garlic
- 1 Tbsp. finely-minced yellow onion
- 1/2 c. dry white wine
- 1/4 c. freshly-squeezed lemon juice
- 10 Tbsp. cool unsalted butter cut small pcs
- 1 1/2 c. finely-sliced sun-dry tomatoes
- 1/4 c. minced fresh basil
- 1/2 tsp kosher salt
- 1/2 tsp freshly-grnd white pepper
Directions
- Prepare the Sun-Dry Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saute/fry till garlic and onion are tender and transparent. Add in white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.
- Reduce heat to low. Add in cool butter one piece at a time. Add in sun-dry tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
- Prepare the Chicken: Reduce charcoal briquettes to white-warm coals. Brush chicken breasts with extra virgin olive oil and sprinkle with salt and pepper. Grill chicken over warm coals 15 to 20 min or possibly till cooked through. Divide goat cheese proportionately between chicken breasts, placing some on each breast for the last two min of cooking.
- Place cooked chicken on serving platter and spoon Sun-Dry Tomato Sauce over chicken.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 618 | |
| Calories from Fat 412 | 67% |
| Total Fat 46.54g | 58% |
| Saturated Fat 24.17g | 97% |
| Trans Fat 0.17g | |
| Cholesterol 168mg | 56% |
| Sodium 928mg | 39% |
| Potassium 814mg | 23% |
| Total Carbs 8.98g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.66g | 4% |
| Protein 38.3g | 61% |
