Carrabba’s Chicken Bryan
This chicken dish features grilled boneless breasts topped with a tangy lemon butter sauce, fresh basil, sun-dried tomatoes, and creamy goat cheese for a flavorful Mediterranean-inspired meal.
Equipment
- 1 gallon size Ziploc bag
- 1 grill preheated on high heat
- 1 skillet
- 1 whisk
Ingredients
- 2-3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Juice of 1 lemon about 1/4 cup
- 2 teaspoons garlic paste or minced garlic
- 4 boneless skinless chicken breasts
- 1/2 cup 1 stick salted butter
- 2 teaspoons garlic paste or minced garlic
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1-2 tablespoons oil from jar of herb-marinated sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/2 cup herb-marinated sun-dried tomatoes
- 4 oz goat cheese
- Fresh basil for garnish
Instructions
- Combine olive oil, Italian seasoning, lemon juice, and garlic paste in a gallon size Ziploc bag with chicken breasts and coat well. Refrigerate at least 30 minutes.
- Preheat grill on high heat for 15 minutes while chicken marinates.
- Remove chicken from marinade and discard the bag. Place chicken on the grill and cook 10-12 minutes per side until internal temperature reaches 165°F, adjusting heat to achieve slight char without burning.
- While chicken cooks, heat butter in a skillet over medium heat. Add garlic paste, chopped basil, and sun-dried tomato oil; sauté for 1-2 minutes.
- Add lemon juice to the skillet and whisk. Reduce heat to low and slowly drizzle in heavy cream while whisking until sauce thickens slightly, 2-3 minutes. Remove from heat.
- Plate one chicken breast and spoon several tablespoons of sauce over it. Top with sun-dried tomatoes and 1 oz goat cheese. Serve with additional sauce on the side.
Notes
- Marinate chicken at least 30 minutes for best flavor.
- Use a meat thermometer for accurate cooking.
- Substitute goat cheese with feta for a different taste.
- Store leftovers in an airtight container up to 3 days.