|JP and I had our first visit to Carrabbas about a month ago. People we know always rave about the Chicken Bryan. We decided to give it a try, and boy were we in love! So much so, we just had to try and make it ourselves.
After searching online for recipes, JP came across a recipe that looked pretty accurate. Also, judging by people’s reviews this recipe was pretty dead on. JP requested I make this for his Father’s day dinner. I gathered my ingredients and got to work! When it was all said and done, and the food entered our mouths…we were dancing in our seats. It tasted just like the restaurant! The creamy goat cheese, the sun dried tomatoes, and white wine sauce. Everything was so good. I accompanied the dish with some garlic mashed potatoes and bacon brussels. Just thinking about it has me yearning for more! Ha! Now, before you run out and attempt to make this dish, I suggest going to Carrabbas to sample theirs. So you can see what the deal is. Then go home, and whip this bad boy up. You won’t be disappointed. You to will have a flavor explosion in your mouth.
A couple of side notes: Use an actual bottle of wine. Don’t buy that cheap cooking wine. You want to get the best flavor possible. I used a Beringer California Sauvignon Blanc. It’s not an expensive wine, but most certainly better than using cheap cooking wine.
Get a good quality goat cheese. This recipe calls for some other cheese, but I went and bought a decent goat cheese. I think the restaurant uses high quality goat cheese.
Don’t use dry basil. Get the fresh kind if you can.
Grill your chicken. I grilled mine on our gas grill. A George Forman might work if you don’t have access to a grill.
You really have to stand there and cut each piece of butter in! Yeah, sounds fun right? lol
Overall, the dish was fairly simple to create. A little bit of time and effort and you’ve got yourself a restaurant worthy meal. You are also expanding your horizons by trying something new.
We later found out that JP’s co worker had these Carrabbas recipe cards. One of the cards was for Chicken Bryan. It looked exactly the same as this recipe. So, I will definitely be keeping this in my recipe box. Enjoy!
Prep. Time: 0:55
1 Tbls. minced garlic
–Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice 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; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 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.