Can you guys believe that Valentine’s Day is this week? We usually don’t do anything big. We open up our Valentine’s box with goodies for everyone inside, I make a heart-shaped meatloaf, and then we’ll enjoy a special dessert that I’ve made. It’s small, but it’s our tradition, and we all love and look forward to it. Valentine’s Day is so overpriced and crowded, the folks who can go out can have it – I’d much rather be at home with the people that I love the most.
So, if you’re on board with that – but want to make something fancier than say…a heart-shaped meatloaf for instance, take a look at this Chicken Bryan copycat recipe from Carrabba’s. I’ve never actually been to the restaurant, which I should remedy that situation, because I think there’s one in Ocean City…but I hear this dish is one of their signatures, and for good reason – because it’s absolutely delicious!
A grilled chicken breast, topped with sliced goat cheese and a delicious sauce comprised of sun-dried tomatoes, garlic, basil, lemon, white wine, and butter. What’s not to love in that equation? It was quick, easy, and all of us really loved it. I was thinking the little ones might not be that into it, but again they proved me wrong – gobbling it right up. If you don’t want to grill the chicken outside, you could certainly do it on a grill pan inside, or even just roast it in the oven. I served with a fun pasta shape that I tossed with my super-easy quick marinara sauce, which I added a bit of heavy cream to. I also had about 1/3 of the goat cheese log left, so I crumbled that into the tomato sauce as well. Let me just say that the pasta was so delicious, it could have easily been a meal on it’s own. And probably will in the near future!
Add a salad and a glass of wine onto the meal, and it’s easily something that anyone could make at home for their Valentine – and not have to shell out and arm and a leg, nor fight through the throngs of the masses for…
Which leaves you more time to enjoy each other’s company, which is really what it’s all about, right? I’ll have some more ideas for Valentine’s Day coming up this week, so be sure to check back!
Chicken Bryan Copycat
4 boneless, skinless chicken breasts
2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
5 ounces goat cheese, sliced into 1/4-inch rounds
For the sauce:
1 Tbsp olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, julienned
1 cup dry white wine
1/4 cup lemon juice (about 2 lemons)
2 tsp cornstarch
1/2 cup (1 stick) butter
3 Tbsp fresh basil, chopped
kosher salt
black pepper
Heat grill or grill pan to medium-high heat. Combine the kosher salt, pepper, garlic powder, oregano, and basil in a small dish. Pound chicken breasts to an even thickness in-between 2 sheets of plastic wrap – so they’re about 3/4 inch thick. Season both sides generously with the spice mixture. Grill until cooked all the way through and the juices run clear, about 5 minutes on each side. Remove from grill to a clean plate, and set aside.
Preheat oven to 425 degrees.
To prepare the sauce, heat olive oil in a large saute pan over medium-high heat. Add the garlic and cook for about 1 minute until fragrant, then add in the sun-dried tomatoes and cook for an additional minute. Carefully add the wine and the lemon juice, and cook to for a few minutes to reduce the liquid by about half.
Combine the cornstarch with about a tablespoon of water to create a slurry and add that to the sauce to thicken a bit, whisking to combine. Slowly whisk in the butter, piece by piece, until combined. Season to taste with salt and pepper. Stir in fresh basil and reduce heat to simmer to keep warm while you finish up the chicken breast.
Place the cooked chicken breasts onto a baking sheet and top with the slices of goat cheese. Place in oven for about 5 minutes to warm the goat cheese.
Once goat cheese is slightly melty, spoon the sauce over the chicken breasts and serve immediately. Garnish with more fresh basil if desired.
