Chicken Bryan

It's no surprise that I love to eat. When I go to a restaurant, one of my all-time favorite dishes is Chicken Bryan at Carrabba's. I get this every time without fail. It is so delicious I crave it often. Simply stated it's a chicken breast covered in goat cheese, sun-dried tomatoes and a lemon butter sauce. I don't know why I haven't tried to recreate it before, but I made the attempt tonight and it was wonderful! For about the cost of one serving at the restaurant I was able to feed my entire family of four and it was every bit as good as the restaurant version. Surprisingly, this was super easy to make as well and didn't require much prep work. The recipe below is a combination of several I found online and a few of my own tweaks and feeds 4. Enjoy!

HELPFUL HINTS

1. The sauce should not be made too far in advance or it will begin to separate. Make it right before you're ready to serve.

2. I don't have alcohol in our home so I typically use cooking wine and for this recipe it substituted just fine.
3. You can buy the sun-dried tomatoes already julienned although sometimes they come in a jar or can packaged in oil. Since you don't want that extra flavoring, you can rinse them in hot water and then pat them dry.

INGREDIENTS

Basil Lemon Butter Sauce

1/2 cup butter

2 tsp minced garlic

2 tsp lemon juice

1 Tbs white wine

1/8 tsp salt

1/8 tsp white pepper

1/3 cup heavy cream

8 basil leaves, sliced

Chicken and Assembly

4 skinless chicken breasts

Vegetable oil

Salt

Freshly cracked black pepper

1/2 cup sun-dried tomatoes, julienned

4 slabs of Goat cheese

DIRECTIONS

Basil Lemon Butter Sauce

1. Melt butter in small saucepan over low heat.

2. Add garlic and sauté for 5 minutes.

3. Add the lemon juice and wine and cook another 5 minutes.

4. Add salt, pepper and cream and reduce heat to low.

5. Cook for 15 minutes over low heat until thick, stirring often.

Chicken

1. Preheat a barbecue grill to high.

2. Use a kitchen mallet to flatten the thick part of the breasts so they will cook evenly.

3. Rub each breast with oil, then sprinkle with salt and pepper.

4. Grill for 3-5 minutes per side or until done.

Assembly

1. When the chicken is done, place each breast on a plate.

2. Place a slice of cheese and then a pile of sun-dried tomatoes on top of each chicken breast.

3. Stir the sliced basil leaves into the sauce.

4. Spoon the sauce over the chicken and serve.