Carrabba's Italian Grill's Chicken Bryan

Recipe Ingredients

		Chicken
6		Chicken breasts (large)
1 tablespoon	15ml	Extra-virgin olive oil - (to 2)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
8 oz	227g	Goat cheese - softened to
		Room temperature
		Sun Dried Tomato Sauce
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Finely-chopped garlic
1 tablespoon	15ml	Finely-chopped yellow onion
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Freshly-squeezed lemon juice
10 tablespoons	150ml	Cold unsalted butter - cut small pieces
1 1/2 cups	93g / 3.3oz	Finely-sliced sun-dried tomatoes
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/2 teaspoon	2.5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper

Recipe Instructions

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saute until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.

Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.

Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

This recipe yields 6 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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