Nothing like perfecting one more restaurant menu item knock off than one from another chain, nevertheless Carrabba’s Italian Grill does have some really good food. This recipe consists of grilled chicken breast meat which is topped with tempered goat cheese and smothered in a basil and sun-dried tomato beurre blanc sauce.
While it was way to cold outside to fire up the grill on the back deck the other night, I did pan sauté the olive oil coated and seasoned chicken breasts and while the nice char smoky flavor was missing, the cheese and sauce elements remained. So, if you want to enjoy this restaurant favorite in your own home, here is the recipe.
|For the sauce…|
|1 ½||Cups||Sun-dried tomatoes, oil-packed, julienne|
|¼||Cup||Fresh basil, chopped|
|10||Tbsp||Whole butter, cut into cubes, room temperature|
|For the chicken…|
|8||Each||Boneless chicken breasts, 4 ounces each|
|8||Oz||Goat cheese, cut into 16 slices
|1.||For the sauce in a medium sauce pan, heat the olive oil and butter, then sauté the garlic and shallots until soft and translucent, or about 5-8 minutes. Add the white wine and lemon juice, and then bring to a rolling simmer and allow to reduce the liquid volume by half. Add the sun-dried tomatoes, basil, sea salt and white pepper, stir well to incorporate. Set aside.|
|2.||Fire up your grill and get the coals and grate hot. Brush your chicken breasts with the olive oil then season with the sea salt and black pepper. Grill on both sides until done, and then hold in a warm oven.|
|3.||When the chicken is done, bring the sun-dried tomatoes up to temperature (re-heat) in the sauté pan, then turn off the heat and slowly add the room temperature butter cubes, one at a time until smoothed into the sun-dried tomato mixture to create the beurre blanc sauce.|
To Serve: Place one chicken breast on the plate, top evenly with two slices of the goat cheese, then spoon about ¼ cup of the sun-dried tomato basil beurre blanc sauce. Serve with your favorite vegetable or starch on the side. We served ours with steamed cauliflower and baby carrots.
Yield: 8 servings