Carrabas Italian Grill Chicken Bryan Chicken
From kitchenwitchcooks 14 years agoIngredients
- 6 large chicken breasts shopping list
- 1-2 tbsp extra-virgin olive oil shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp black pepper shopping list
- 8 oz. goat cheese, softened to room temperature shopping list
- Sun-Dried Tomato Sauce: shopping list
- 2 tbsp butter shopping list
- 1 T. finely chopped garlic shopping list
- 1 tbsp finely chopped yellow onion shopping list
- 1/2 cup dry white wine shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 10 tbsp cold unsalted butter, cut into small pieces shopping list
- 1 1/2 cups finely sliced sun-dried tomatoes shopping list
- 1/4 cups chopped fresh basil shopping list
- 1/2 tsp kosher salt shopping list
- 1/2 tsp white pepper shopping list
- Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion 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. shopping list
- Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried tomato sauce over chicken. Serves 6. shopping list
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