Dec 092009
Have you ever had Carrabba’s Chicken Bryan? It’s my favorite meal to get there. Grilled chicken with goat cheese, sun dried tomatoes, fresh basil, lemon and white wine. It is such a great combination of flavors I decided to do a lighter remake of it as the restaurant’s version has quite a bit of butter. This one came out AWESOME. I have to give it a 10 out of 10, not to toot my own horn or anything.
Grilled Chicken with Sun Dried Tomato-Goat Cheese Sauce and Sautéed Mushrooms
Ingredients
1 lb chicken breast
Italian Seasoning
EVOO spray
1 Tbsp light butter (I used Land O Lakes with Canola Oil)
1/2 sweet onion, chopped
1/2 Tbsp minced garlic
1/4 cup dry white wine
1 lemon, juiced
1/4 cup chopped sun-dried tomatoes
Handful chopped fresh basil
3 or 4 oz goat cheese
Salt and pepper to taste
Sautéed Mushrooms:
1 pkg sliced Portobello mushrooms
1/2 sweet onion, chopped
3 Tbsp good quality balsamic vinegar
1 packet Splenda
1 tsp minced garlic
Salt and pepper
EVOO spray
Directions
1. Preheat your grill or George Foreman, spray the chicken with EVOO and sprinkle Italian seasoning. Grill until cooked through. (You might want to have someone help watch the chicken so you can get going on the other stuff. I assigned Chris to the grilling duties.)
2. Meanwhile melt the tablespoon of butter in a skillet and heat over medium high heat, season onions with salt, pepper and Italian seasoning and sauté until just browned, reduce the heat and add the garlic. Sauté for about a minute. (See step 4 and start the mushrooms if you are a good multitasker and/or have a small child asking for COOKIE? COOKIE? COOKIE?)
3. Add the lemon and wine to the skillet and increase the heat to a boil, then lower heat and simmer until the mixture is reduced by half. Remove from heat and stir in the dried tomatoes and basil and season with salt and pepper and set this aside.
4. Spray a smaller skillet with EVOO spray and add the onions. Sauté until browned. To the skillet add the mushrooms through the pepper and sauté until caramelized and the balsamic is reduced.
5. Put one ounce of goat cheese on each chicken breast, spoon the sauce over it evenly and serve with the mushrooms on the side. (Don’t feel guilty about licking the plate. I didn’t.)
