Carrabba’s Italian Grill Chicken Bryan
(copycat recipe but I don’t know where it came from)
For the Sun-Dried Tomato Sauce:
2 Tbsp butter
1 Tbsp finely chopped garlic
1 Tbsp finely chopped yellow onion
½ cup dry white wine
¼ cup freshly squeezed lemon juice
10 Tbsp. cold unsalted butter, cut into small pieces
1 ½ cups finely sliced sun-dried tomatoes
¼ cup chopped fresh basil
½ tsp kosher salt
½ tsp white pepper
Place butter, garlic and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt and pepper and stir to blend ingredients. Set aside.
For the chicken:
6 large chicken breasts
1-2 Tbsp extra virgin olive oil
½ tsp salt
½ black pepper
8 oz. goat cheese, softened to room temperature
In a charcoal grill (I’ve also used a stove top, but grilling is best), reduce charcoal briquettes to white-hot coals.
Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill over hot coals 15-20 minutes or until cooked through.
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
Place cooked chicken on serving platter or individual plates and spoon Sun Dried Tomato Sauce over the chicken.
From Chef Chad in Houston, TX.