Chicken Bryan Sandwiches Recipes

COPYCAT CHICKEN BRYAN

Steps:

• Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

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!

CHICKEN BRYAN (LIKE CARRABBA'S)

Steps:

• Saute garlic and onion in 2 tablespoons butter in a large skillet over medium heat until tender.
• Stir wine and lemon juce into skillet, increase heat to medium-high, and simmer to reduce by half.
• Reduce heat to low and stir in cold butter, one slice at a time.
• Stir in tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Grill chicken over hot coals (or bake in oven) 15-20 minutes, or until cooked through.
• A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
• Spoon prepared sun-dried tomato sauce over chicken.

CHICKEN BRYAN SANDWICHES

Steps:

• Season chicken well on both sides. drizzle olive oil over chicken and make sure each side is coated.
• NOW here is the secret! use real wood lump charcoal or at least use some wood chips on the charcoal. this is important and effects the over all flavor if you don't use some sort of wood. right after you remove the chicken from the grill place a little of the goat cheese on each piece and let get warm from the heat off the chicken.
• lightly brush the cut parts of the ciabatta bread and grill until lightly browned, this helps your bread not get soggy from the sauce.
• grill for 2-3 minutes per side.
• make sauce: 1 Tbsp of butter in a sauce pan and saute the onion and garlic over a med-low heat until translucent and careful not to brown! add wine and lemon juice. bring to a boil and let cook on med-high heat for 3 minutes. remove from heat. add the remaining butter pieces and continuously stir until they are melted. now add the basil and tomato and give a quick stir. let sit on stove while making sandwiches. the longer it sits the more solid it will become again. so do the sauce last.
• assembly: bottom bun place the spinach in a thick layer, top with chicken spoon a few spoon fulls of the sauce over the chicken and put top part of bread on. serve immediately.
• enjoy.