Restaurant Recipes

Carrabba's Italian Grill Chicken Bryan

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Yield: 6 servings


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 cups finely sliced sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper


  • 6 large chicken breasts
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces goat cheese, softened to room temperature


Sun-Dried Tomato Sauce

  1. Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent.
  2. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low.
  3. Add cold butter one piece at a time.
  4. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.


  1. Reduce charcoal briquettes to white-hot coals.
  2. Brush chicken breasts with olive oil and sprinkle with salt and pepper.
  3. Grill chicken over hot coals 15 to 20 minutes or until cooked through.
  4. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
  5. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.


Posted by Chef Chad in Houston TX at

God's Rainbow - Noahic Covenant