Carrabba's Chicken Bryan Inspired
A delicious dish featuring grilled chicken with sun-dried tomatoes and creamy goat cheese, inspired by Italian flavors.
Ingredients
For the Marinade
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, smashed
For the Chicken
- 4 large boneless, skinless chicken breasts Pound to an even thickness.
For the Sauce
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup halved cherry tomatoes (optional)
- 4 ounces torn goat cheese
- 1/2 cup salted butter
- 1 small shallot, diced
- 2 cloves garlic, minced
- 2 tablespoons oil from a sun-dried tomato jar
- 1/4 cup chopped fresh basil
- 1/4 cup room temperature heavy cream
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper, to taste
Instructions
Preparation
- In a large bowl, mix together the extra virgin olive oil, Italian seasoning, freshly squeezed lemon juice, and smashed garlic cloves.
- Gently pound the chicken breasts for even thickness and marinate them in the mixture. Chill in the refrigerator for about 30 minutes.
Cooking
- Preheat your grill pan to medium-high heat and grill the chicken for about 5 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- If using cherry tomatoes, slice them in half and add them to the grill pan, cooking until softened.
- In a medium skillet, melt the salted butter over medium heat. Add the diced shallot and cook until soft, about 2 to 3 minutes, then add minced garlic, tomato oil, and basil, stirring together and reducing the heat to low.
- Gradually whisk in lemon juice and heavy cream; let it cook for another 2 to 3 minutes.
- Combine grilled chicken with the sauce, spooning the sauce over and topping with sun-dried tomatoes and goat cheese. Keep warm until serving.
Notes
Pound chicken to ensure even cooking. Use high-quality ingredients for best flavor. Serve hot for best melting of cheese.