Copykat Carabbas Chicken Bryan Recipes

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!

CARRABBA'S CHICKEN BRYAN

Steps:

• Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
• Stir wine and lemon juice 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; set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Grill chicken over hot coals 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.

COPYCAT CARRABBA'S CHICKEN BRYAN RECIPE

Steps:

• In a small saucepan, add wine and lemon juice. Bring to a simmer. Cook for about 10 minutes, until the liquid has reduced.
• Add 6 tablespoons butter, sun dried tomatoes, and basil to the pan. Keep on low until butter has melted.
• Season chicken with salt and pepper.
• In a large skillet, add the remaining 2 tablespoons of butter on medium-low heat. Add onion and garlic. Cook until onion is translucent, about 5 minutes.
• Add chicken breasts. Cook on each side for 10 minutes, or until chicken is cooked all the way through and internal temperature registers 165 F.
• Remove chicken from skillet. Using a small spoon, top with goat cheese. Top with lemon wine sauce.

CARRABBAS CHICKEN BRYAN

Steps:

• Prepare chicken by wrapping in plastic wrap and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper and brush with olive oil.
• Cook chicken on a grill until it is done - it should take 3 to 4 minutes on each side. When chicken is done, place chicken on a plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
• Sauté the onions and garlic in 2 tablespoons of butter until they are fragrant and the onions are translucent. Add wine and lemon juice to pan and simmer gently until it has reduced by half. When the wine has been reduced by half, add 3 tablespoons of cold butter and whisk until the butter has melted completely.
• Turn off the burner, add remaining butter and whisk in. The sauce should be getting thick now. Pour sauce through a strainer to strain out the onions and garlic. Then return the sauce to the warm pan and stir in half of the basil. Add sun-dried tomatoes.
• Place each chicken breast on to a plate. Place a piece of goat cheese on the chicken and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.

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.

CHICKEN BRYAN WITH CHICKEN LEG QUARTERS

Steps:

• Whisk white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper together for marinade in a small bowl.
• Put the chicken leg quarters in a resealable plastic bag and pour marinade over chicken. Seal the bag and shake to completely cover. Place in the refrigerator to marinate for at least 2 hours, turning over after 1 hour to ensure chicken quarters marinate evenly.
• Preheat the oven to 425 degrees F (220 degrees C). Bring chicken to room temperature while the oven heats.
• Drain marinade from chicken and pat dry; place in a baking dish.
• Roast in the preheated oven for 20 minutes. Turn chicken and cook until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone of a quarter should read 165 degrees F (74 degrees C).
• Meanwhile, during the last 20 minutes of baking the chicken, bring goat cheese to room temperature and make sauce.
• Heat butter in a skillet over medium heat. Saute onion and garlic in the hot pan until soft and translucent, about 5 minutes. Pour in white wine and lemon juice. Add sun-dried tomatoes and pesto and season with salt and pepper. Reduce heat and let simmer until slightly thickened, about 15 minutes.
• Remove chicken from the oven and top each chicken quarter with 2 slices of goat cheese, 1 on each thigh and 1 on each leg. Cover with equal amounts of sauce and serve immediately.