Chicken Bryan

For those who have been to Carrabba's, this is their signature dish. This juicy grilled chicken is topped with tangy goat cheese and lemon butter sauce mixed with sun-dried tomatoes and fresh basil. The blend is mouth-watering and sure to be a favorite! I hope you enjoy it as much as Josh and I did.

Ingredients:
2 boneless skinless chicken breasts, halved width-wise
Salt & cracked pepper to taste
Olive oil
4 ounces goat cheese
Sun-dried tomatoes
4-8 Tbsp. fresh basil, chopped
2 Tbsp. Vidalia onion, minced
2 Tbsp. garlic, pressed
8 Tbsp. butter, divided
1/2 C. white wine (I used Sauvignon Blanc; any white wine would do though)
3/4 C. fresh lemon juice (about 2 large lemon's worth)

Directions:
1. Brush chicken on both sides with olive oil, season to taste with salt & cracked pepper.
2. Grill chicken until done (internal temp of 165F). [I don't have a grill, so I baked mine at 375 for 15-20 minutes turning once halfway through]; Be sure not to overdo chicken! Juicy chicken is really important for the overall flavor.
*Meanwhile prepare lemon butter sauce:
3. Sautee onion and garlic in 2 Tbsp. butter until soft and fragrant.
4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5. Add remaining 6 Tbsp. of butter, a little at a time, until it melts and mixture is emulsified (blended together)
6. Add chopped sun-dried tomatoes and basil, heat until hot (be sure not to overheat or the sauce may break)
7.  Top chicken breasts with 2 oz. each of the goat cheese until cheese warms and softens
8. Spoon lemon butter sauce over chicken breasts.

I served this meal with garlic red-skinned mashed potatoes, hummus and pita petites. Yummm! Another variation would be to serve the chicken over pasta tossed with butter or olive oil. Enjoy!