Bucky's Recipe

Carrabba's Chicken Bryan

Category: Poultry

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 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.

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 to 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.