We don't eat out at restaurants too much, so I was not sure what this dish was supposed to look and taste like...it was a total surprise. Since this was our dinner last night, I will finish my review in my 'result' section below. I chose baked potatoes and broccoli as side items, but my photo does not show the potato. Oops! I forgot to put it on the plate for my pic. I think roasted potatoes would be yummy, too. I am getting ahead of myself again...here is the recipe. I changed some quantities and ingredients, so I will amend the below recipe to include the differences for my version.
Copycat Carrabba's Chicken Bryan
Recipe #64356
By: keen5--Jun 11, 2003/this copycat recipe from Algy's Recipe Exchange
Ingredients:
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 cup of chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
extra virgin olive oil, for brushing
1/2 teaspoon salt
1/2 teaspoon black pepper
6 ounces goat cheese,at room temperature
2 ounces of mascarpone cheese, at room temperature
Directions:
Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
Grill chicken over hot coals 15-20 minutes, or until cooked through.
In a small bowl, combine goat cheese and mascarpone, mix well, and set aside. A couple of minutes before chicken is done, place equal amounts of cheese mixture on each breast. Spoon prepared sun-dried tomato sauce over chicken.
The Result:
This is my new favorite dinner. It was so decadent! Every bite was awesome. It was rich, but not in an overpowering way. It was buttery, creamy, tangy, and lemony, all at the same time. It was certainly an explosion of flavor. This dish paired nicely with the potato and broccoli, so I will probably keep the same side items when I make this dish again. The best part is that the sauce went with everything perfectly. I just spooned some of the sauce on my plain potato and I was in heaven. It was so good! I will definitely make this dish again.
1 comment:
Oh that sounds good! We love goat cheese, too. One of our favorite ways to eat it is a complete and total steal from a restaurant: put a log of goat cheese in a small, broiler-safe dish. Cover with a lot of extra virgin olive oil and a sprinkle of kosher salt. Broil until the top of the cheese is lightly browned and the whole thing is really soft and spreadable. Mix it in with the olive oil if you want (or not) and slather it on toasted slices of baguette. With a salad and a nice white wine, this makes a great light supper!
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