Oh, yes I did! Carrabba’s Chicken Bryan…the only thing I ever get when I have the splendid opportunity to dine at Carrabba’s. I remember the good ol’ days of Carrabbaritas with my vintage girl Sue. Many glasses of wine with my husband. And I even survived three years with not a single Carrabba’s within an hours drive from where we lived. Ironically, there is a Carrabba’s less than a 1/4 mile from our home now…but I’d rather make this recipe in the comfort of my home rather than take two wild boys out into what I used to know as a relaxing restaurant. My memories shall remain intact! This recipe is pretty darn close to the real thing, so grab a margarita and give it a whirl!
Carrabba’s Chicken Bryan
1 (5 ounce) boneless, skinless chicken breast
Oil and vinegar grill baste
1/2 ounce goat cheese
Lemon Butter (recipe in Step 4)
Pinch basil leaves (medium chop)
6 sun-dried tomato pieces (julienned 1/4 inch)
Lemon Butter Sauce:
8 tablespoons butter, cut into 1/4-inch pieces
1 tablespoon onion, chopped
1 tablespoon fresh garlic, chopped
2 tablespoons white wine
2 lemons, juiced
White pepper to taste
Kosher salt to taste
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.