Wednesday, August 22, 2012

Carrabba's Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F. Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break. When done, place chicken on a hot plate with grill spatula and spoon sauce over.
Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in 1 tablespoon butter, until onions are soft. Add 3 tablespoons white wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low to reduce. Add 3 tablespoons butter, a little at a time, until butter melts and mixture emulsifies.

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