Carrabba’s Chicken Bryan


  • 1 Tbsp garlic, minced
  • 1 Tbsp yellow onion, minced
  • 2 Tbsp butter
  • 1/2 cup dry white wine
  • 1/4 cup  fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1 1/2 cups chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tsp kosher salt (I’m sure regular is just fine)
  • 1/2 tsp white pepper
  • 6 boneless skinless chicken breast halves
  • olive oil
  • 1/2 tsp black pepper
  • 8 oz caprino cheese (which is a goat cheese and any goat cheese will work – my favorite is Drunken Goat cheese), room temp.

Saute garlic and onion in butter in a large skillet over medium heat until tender.  Stir in wine and lemon juice and increase heat to medium high and simmer to reduce by half.  Reduce heat to low and stir in cold butter, one at a time.  Stir in tomatoes, basil, salt and white pepper.  Remove from heat and set aside.  Brush chicken breast with olive oil and sprinkle with salt and pepper.  Grill chicken over hot coals for 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.


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