Chef Ryan

Cajun Chef Ryan

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Chicken Bryan

December 24th, 2010 · 12 Comments

Chicken Bryan
Chicken Bryan

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.

Saute Chicken Breast
Saute Chicken Breast

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.

Goat Cheese Slices
Goat Cheese Slices
Sun-dried Tomato Beurre Blanc
Sun-dried Tomato Beurre Blanc
For the sauce…
1 Tbsp Butter
1 Tbsp Olive oil
2 Tbsp Garlic, minced
¼ Cup Shallots, minced
½ Cup White wine
¼ Cup Lemon juice
1 ½ Cups Sun-dried tomatoes, oil-packed, julienne
¼ Cup Fresh basil, chopped
½ Tsp Sea salt
½ Tsp White pepper
10 Tbsp Whole butter, cut into cubes, room temperature
For the chicken…
8 Each Boneless chicken breasts, 4 ounces each
1 Tbsp Olive oil
½ Tsp Sea salt
½ Tsp Black pepper
8 Oz Goat cheese, cut into 16 slices
Procedure Steps:
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.
Chicken Bryan
Chicken Bryan

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

Bon appetite!
©2010 CCR

Tags: French Cuisine · Italian · Recipes · Sauces

12 responses so far ↓

  • 1 claudia lamascolo // Dec 24, 2010 at 12:04 pm

    Awesome recipe, I love Carraba version now I can make it better myself with this perfect recipe. Merry Christmas to you and your lovely family!

  • 2 Ingeborg // Dec 24, 2010 at 12:06 pm

    Great recipe, Ryan!! Thank you for sharing. I will make this recipe after the holidays.


  • 3 Willie Wright // Dec 24, 2010 at 12:47 pm

    Thanks Ryan, Sounds good. You and your family have a Merry Christmas, too!!

  • 4 Lea Ann // Dec 24, 2010 at 1:13 pm

    Never been to Carrabas. This chicken looks really really good. Another bookmarked.

  • 5 Aunt Carol // Dec 24, 2010 at 3:09 pm

    Looks mighty delicious. Is this Bryan’s favorite? Looks like it would be one of mine also. Merry Christmas to all of you honey. Have a wonderful Holiday!!

  • 6 Aunt Carol // Dec 24, 2010 at 3:11 pm

    Looks mighty delicious honey. Is this Bryan’s fav? Looks like it would be one of ours also. Have a very Merry Christmas. Wishing ya’ll a wonderful Holiday.

  • 7 Aunt Carol // Dec 24, 2010 at 3:12 pm

    Oops — I am one of those I guess! LOL

  • 8 Gera@SweetsFoodsBlog // Dec 24, 2010 at 3:19 pm

    Merry Christmas with Joy and Happiness to you too!!

    I want this chicken in few hours 🙂

    All the best,


  • 9 Torviewtoronto // Dec 25, 2010 at 5:21 pm

    never had this looks wonderful
    happy holidays to you and family

  • 10 Kate @ // Dec 26, 2010 at 11:24 am

    Mouth watering! I love this recipe – thank you!

  • 11 Drick // Dec 26, 2010 at 1:16 pm

    beautiful flavors even without the grill – love that sauce … Happy Holidays to you all, hope you have a blessed year…

  • 12 penny aka jeroxie // Dec 27, 2010 at 6:45 am

    Never thought of adding goat cheese to this combination. Merry Christmas!