CHICKEN BRYAN (CARRABBA’S)
6 boneless skinned chicken breasts
1 ½ cup chopped sun dried tomatoes
1 TB minced garlic
1 TB minced yellow onion
2 TB butter
½ c. dry white wine
¼ c fresh lemon juice
2/3 c cold butter- sliced
¼ c chopped fresh basil
1.2 tsp. kosher salt
½ tsp white pepper
EVOO for brushing
8 oz. goat cheese
Sautee garlic and onion in 2 TB butter in a large skillet over med. Heat until tender. Stir in wine and lemon juice, increase heat to medium high and simmer to reduce by ½.
Reduce heat to low and stir in cold butter, one slice at a time
Stir in tomatoes, basil, salt and pepper. Remove from heat and set aside.
Brush chicken with EVOO and sprinkle with salt and pepper. Grill chicken over hot coals 15-20 minutes
A couple minutes before chicken is done, place equal amounts of cheese on each breast, spoon tomatoes over chicken.