{"id":2286,"date":"2010-12-24T11:11:33","date_gmt":"2010-12-24T15:11:33","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2286"},"modified":"2010-12-27T13:23:37","modified_gmt":"2010-12-27T17:23:37","slug":"chicken-bryan","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/chicken-bryan\/","title":{"rendered":"Chicken Bryan"},"content":{"rendered":"\n
\n \"Chicken<\/a>
Chicken Bryan<\/div>\n

Nothing like perfecting one more restaurant menu item knock off than one from another chain, nevertheless Carrabba\u2019s Italian Grill does have some really good food.\u00a0 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. <\/p>\n

\n \"Saute<\/a>
Saute Chicken Breast<\/div>\n

While it was way to cold outside to fire up the grill on the back deck the other night, I did pan saut\u00e9 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.<\/p>\n

\n \"Goat<\/a>
Goat Cheese Slices<\/div>\n
\n \"Sun-dried<\/a>
Sun-dried Tomato Beurre Blanc<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
For the sauce\u2026<\/em><\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nButter<\/td>\n<\/tr>\n
1<\/td>\nTbsp <\/td>\nOlive oil<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nShallots, minced<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWhite wine<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nLemon juice<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nSun-dried tomatoes, oil-packed, julienne<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nFresh basil, chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nSea salt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWhite pepper<\/td>\n<\/tr>\n
10<\/td>\nTbsp<\/td>\nWhole butter, cut into cubes, room temperature<\/td>\n<\/tr>\n
For the chicken\u2026<\/em><\/td>\n<\/tr>\n
8<\/td>\nEach<\/td>\nBoneless chicken breasts, 4 ounces each<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nSea salt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nBlack pepper<\/td>\n<\/tr>\n
8<\/td>\nOz<\/td>\nGoat cheese, cut into 16 slices
\n  <\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nFor the sauce in a medium sauce pan, heat the olive oil and butter, then saut\u00e9 the garlic and shallots until soft and translucent, or about 5-8 minutes.\u00a0 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. \u00a0Set aside.<\/td>\n<\/tr>\n
2.<\/td>\nFire 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.<\/td>\n<\/tr>\n
3.<\/td>\nWhen the chicken is done, bring the sun-dried tomatoes up to temperature (re-heat) in the saut\u00e9 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.<\/td>\n<\/tr>\n<\/table>\n
\n \"Chicken<\/a>
Chicken Bryan<\/div>\n

To Serve: <\/strong>Place one chicken breast on the plate, top evenly with two slices of the goat cheese, then spoon about \u00bc cup of the\u00a0 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.<\/p>\n

\n Yield: <\/strong>8 servings<\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Sauted or grilled chicken breast, sun-dried tomato beurre blanc sauce and tempered goat cheese. A wonderfully tasty dish that is sure to please!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[240,436,11,16],"tags":[21,1466,19,2051,261,1253,1354,222,7,1291,1352,514,289,1368,672,2102,579,671,472,1468,1467,442],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2286"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2286"}],"version-history":[{"count":5,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2286\/revisions"}],"predecessor-version":[{"id":2300,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2286\/revisions\/2300"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2286"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}