Chicken Bryan (Carrabba’s Copycat Recipe)

Name: Chicken Bryan (Carrabba’s Copycat Recipe)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless (skinless chicken breasts {about 1 1/2 pounds}); 1/4 cup extra virgin olive oil; 1 teaspoon Italian seasoning; 1 lemon (juiced); 3 garlic cloves (minced); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup Sun-dried Tomatoes in oil (sliced); 4 ounces goat cheese {crumbled or a log will work}; 1 stick of unsalted butter; 3 garlic cloves (minced); 1 teaspoon Italian seasoning; 2 tablespoons oil from the sun-dried tomato jar; 1/4 cup fresh basil (sliced); 3 tablespoons lemon juice; 1/4 cup heavy cream

This Chicken Bryan is a copycat Carrabba’s recipe is one of the best ways to make chicken and is inspired by a popular sun-dried tomato goat cheese chicken dish.

Prep20 min
Cook20 min
Total40 min
Makes4 servings
Calories874

Ingredients

4 servings

4 boneless (skinless chicken breasts {about 1 1/2 pounds})
1/4 cup extra virgin olive oil
1 teaspoon Italian seasoning
1 lemon (juiced)
3 garlic cloves (minced)
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup Sun-dried Tomatoes in oil (sliced)
4 ounces goat cheese {crumbled or a log will work}

For the lemon butter sauce:

1 stick of unsalted butter
3 garlic cloves (minced)
1 teaspoon Italian seasoning
2 tablespoons oil from the sun-dried tomato jar
1/4 cup fresh basil (sliced)
3 tablespoons lemon juice
1/4 cup heavy cream

Method

1
In a large ziplock combine the olive oil, Italian seasoning, lemon juice, garlic, salt and pepper and then add the chicken breasts. Seal the bag and use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
2
After marinating the chicken preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts.You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
3
While the chicken is grilling heat a large skillet over medium high heat. Add the butter and melt whisking continuously. Add in the garlic, Italian seasoning, sun-dried tomato oil and basil. Continue to cook for 2 minutes.
4
Slowly add in the lemon juice and whisk to combine.
5
Add in the cream and continue to slowly whisk for 3-4 minutes or until the sauce starts to thicken. Remove from the heat and set aside.
6
Once the chicken is done remove from the grill and cover and allow to rest for about 5 minutes.
7
When you are ready to serve the chicken add the chicken to a dish and top each chicken breast with a 1/4 of the goat cheese, 1/4 of the sun-dried tomatoes and basil and continue for each of the chicken breast. Drizzle the lemon butter sauce over the chicken breasts and serve warm.

Notes

This dish pairs nicely with rice, pasta, quinoa or potatoes but also is nice on its own. You could sub in feta cheese if you prefer or mozzarella cheese. If you don't have sun-dried tomatoes you can use fresh tomatoes or canned diced tomatoes.