Chicken Bryan- Carabbas Copycat

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Several years ago my sister-in-law Jenni made this dish. It was love at first bite. I now request this dish all the time, even though I have never actually eaten the real thing. It has the perfect combination of creamy goat cheese, tangy tomatoes in a buttery, lemony sauce and grilled chicken. Did I mention how good this is?

chicken Bryan

Today is a special day, it’s the Strongman’s birthday. I am going to prepare a birthday cake for him. If it turns out well, then I will share it with you later in the week. But for today it’s Chicken Bryan Jenni.

chicken bryan

To start, you should have everything ready. Mise en place, mise en place.  It is a recipe that goes quickly and you don’t have time to be mincing or gathering while it’s happening.

The chicken itself is fairly straightforward. Just brush it with a little olive oil, sprinkle it with salt and pepper and grill.  I like to do this first, then while it is resting under some aluminum foil, I make the sauce. The sauce is a little trickier.

Chicken Bryan

Saute garlic and onion in 2 tablespoons butter over medium heat until it is tender. About 3-4 minutes.

This is where you would add 1/2 cup of wine and lemon juice and simmer until reduced in half. But we don’t do wine at our house, so I just use about 1/4 cup chicken stock and lemon juice. Use fresh lemon juice. It matters.

chicken Bryan

 

Reduce your heat to low.  **And this is important** Whisk in your cold butter, 1 slice at a time. If you try to add it all at once, the sauce will split. It will still taste good, but it won’t look very nice.

chicken Bryan

This is what it should look like, creamy and satiny.

chicken Bryan

Gently stir in the tomatoes, basil, salt and pepper. I like to use sun dried tomatoes not packed in oil. The actually dry ones. But I’ve used both. Make sure you dry them off well if using the ones packed in oil, otherwise your sauce might separate.chicken Bryan

Heat it gently until it is just warmed through. Too much heat and it will separate.

 

To assemble, place a slice or some crumbles of goat cheese over each cooked chicken breast. Let it melt a little. (Place it in the oven for a few minutes if the chicken has cooled down too much.) Cover with a the tomato, basil sauce and enjoy!

chicken Bryan

Chicken Bryan- Carabbas Copycat

Prep Time: 45 minutes

Yield: Serves 6

Chicken Bryan- Carabbas Copycat

Ingredients

  • 1 tablespoon minced garlic
  • 1 tablespoon minced yellow onion
  • 2 tablespoons butter
  • 1/2 cup dry white wine (or 1/4 cup chicken stock)
  • 1/4 cup fresh lemon juice
  • 6 tablespoons cold butter, sliced into 1/2 tablespoons pats
  • 1 1/2 cup sun dried tomatoes, chopped (I prefer ones not packed in oil)
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 6 chicken breasts, medium sized
  • 8 ounces goat cheese, at room temperature
  • extra salt, pepper and olive oil for grilling the chicken breasts

Instructions

  1. Brush chicken with olive oil, sprinkle with salt and pepper. Grill chicken 6-8 minutes on each side until internal temperature is 165. Remove from grill and let rest under aluminum foil while preparing sauce.
  2. Saute garlic and onion in 2 tablespoons butter over medium heat until tender, about 3-4 minutes. Stir in wine (or chicken stock) and lemon juice. Increase heat to medium high and let simmer until liquid is reduced by one half.
  3. Reduce heat to low. Whisk in cold butter, one slice at a time. Waiting until fully melted and incorporated before adding the next slice.
  4. Gently stir in tomatoes, basil, salt and pepper to taste. Remove from heat.
  5. Place a slice or crumbles of goat cheese over each cooked chicken breast. Let the cheese melt a little (place chicken in warm oven, it if has cooled too much and the cheese isn't melting.) Cover with tomato, basil, lemon sauce.
  6. Serve
http://eatthinkbemerry.com/2015/04/chicken-bryan-carabbas-copycat/

Recipe Source: Jenni

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