CARRABBA'S ITALIAN GRILL CHICKEN BRYAN
(copycat recipe)

FOR THE 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 cup finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon. kosher salt
1/2 teaspoon. white pepper
FOR THE CHICKEN:
6 large chicken breasts
1-2 tablespoons. extra-virgin olive oil
1/2 teaspoon. salt
1/2 teaspoon. black pepper
8 oz. goat cheese, softened to room temperature

TO PREPARE THE SUN-DRIED TOMATO SAUCE:
Place butter, garlic, and onion in a large skillet over medium heat and saute 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.

TO 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.

TO SERVE:
Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

Servings: 6
Source: Chef Chad in Houston TX