Copycat Carrabba's Chicken Bryan
Grilled chicken breasts topped with goat cheese and a garlicky lemon butter sauce with sun-dried tomatoes and basil, inspired by Carrabba's signature dish
35 minutes, 4 Servings
Ingredients
| 4 | Boneless, skinless chicken breasts |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Black pepper |
| 2 Tbsp. | Olive oil |
| 6 Tbsp. | Butter |
| 2 cloves | Garlic, minced |
| 1/2 cup | Chicken broth |
| 3 Tbsp. | Lemon juice |
| 1/4 cup | Sun-dried tomatoes, chopped |
| 2 Tbsp. | Fresh basil, thinly sliced |
| 4 oz. | Goat cheese, sliced into 4 rounds |
Preparation
| 1. Season the chicken breasts with salt and pepper. |
| 2. Brush the chicken breasts with olive oil. |
| 3. Grill the chicken breasts over medium-high heat for 4 to 5 minutes per side, until the internal temperature reaches 165°F. |
| 4. Transfer the chicken to a plate and tent with foil. |
| 5. Melt 2 tablespoons of the butter in a skillet over medium heat. |
| 6. Add the garlic and cook for 30 seconds, until fragrant. |
| 7. Add the chicken broth and lemon juice. |
| 8. Simmer for 3 to 4 minutes, until reduced by half. |
| 9. Reduce the heat to low. |
| 10. Whisk in the remaining 4 tablespoons of butter, a little at a time, until the sauce is smooth. |
| 11. Stir in the sun-dried tomatoes and half the basil. |
| 12. Top each chicken breast with a slice of goat cheese. |
| 13. Spoon the sauce over the chicken. |
| 14. Garnish with the remaining basil before serving. |
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