4 Chicken Breasts
Pinch of Salt & Pepper
2oz Goat cheese (sliced from a log works best)
Lemon Butter Sauce (see recipe)
10-12 pieces of sliced Sundried Tomatoes
1 Tbsp. chopped basil
Season chicken on both sides with salt and pepper.
Dab with olive oil.
Grill chicken until cooked to a minimum internal temperature of 165 degrees. Then place a slice of goat cheese on top of the chicken and continue to cook until warm.
Place the lemon butter sauce in a sauté pan over medium-low heat and add the sundried tomatoes and the basil. Heat gently until hot but do not overheat or the sauce will break.
When the goat cheese is warm, place the chicken on a warmed plate and spoon sauce over the top. Delicious served with a side of pasta with tomato sauce or a fresh salad.
LEMON BUTTER SAUCE
8 Tbsp. Butter, cut into ¼ inch pieces
1 Tbsp. Onion, chopped
1 Tbsp. Fresh garlic chopped
2 Tbsp. White wine
2 Lemons, juice from
To taste White pepper
To taste Kosher salt
Carrabba’s Chicken Bryan, page two
In a sauté pan place 1 Tbsp. butter, sauté onions and garlic until softened. Add white wine and lemon juice; simmer approximately 2-3 minutes on medium-low heat to reduce by 90%. Let cool slightly. A little at a time, add remaining butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.
2 Tbsp. Extra Virgin Olive Oil
2 cloves Garlic (thinly sliced)
3 cups (packed) Spinach (stemmed and cleaned)
Pinch Black Pepper
1. Place extra virgin olive oil and garlic in sauté pan and bring up heat over a medium flame. Watch the garlic as the oil heats so that it does not burn.
2. When garlic starts to take on a brown color around the edges, add spinach and sauté, shaking and separating spinach as you cook. Add salt and black pepper to taste.