Carrabba's Chicken (Bryan, Texas)
Amanda Almanza
Named after Bryan, Texas where the Carrabba family settled, from Italy
ingredients
- Chicken:
- 6 large chicken breasts
- 1-2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces goat cheese, softened to room temperature
- Sun-Dried Tomato Sauce:
- 2 tablespoons butter
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped yellow onion
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 10 tablespoons cold unsalted butter, cut into
- small pieces
- 1 1/2 cups finely sliced sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
directions
- 1
Prepare the sun-dried tomato sauce: place butter, garlic and onion in a large skillet over medium heat and saute until garlic and ontion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt and pepper and stir to blend ingredients. Set aside.
- 2
Reduce charcoal to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 25-35 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last 2 minutes of cooking. Place cooked chicken on serving platter and spoon sun-dried tomato sauce over chicken.
Source: Shari Gaertner
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