Carrabbas Chicken Gratella Recipes

CARRABBA'S CHICKEN GRATELLA

Carrabba's Chicken Gratella image

Make and share this Carrabba's Chicken Gratella recipe from Food.com.

Provided by jellyko

Categories Poultry

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup fresh basil leaf
1/4 cup garlic clove
1/3 cup fresh mint leaves
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons white wine vinegar
3 lbs chicken breasts

Steps:

Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize until mixture turns into a paste.
Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
Refrigerate.
Before using, bring to room temperature and shake well. The sauce will hold in the refrigerator for two weeks.
Lightly coat the chicken breasts with herb garlic sauce on both sides, season with sal and pepper to taste and place on hot grill.
Cook until done, coat whit herb garlic sauce mixture.
Serve.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Original Carrabba's Chicken Bryan (Not Copycat!) image

My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!

Provided by princessbride029

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
1/2 cup white wine
4 tablespoons fresh lemon juice

Steps:

Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over chicken breasts.
Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

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