If you've never had Chicken Bryan from Carrabba's Italian Grill you are missing out! It's my favorite dish on the menu. I searched online for a copycat recipe and found a few to choose from. I've used different combinations of fresh basil, basil paste (tube of Gourmet Garden found in the veggie section), sliced sun-dried tomatoes or jarred (with herbs in olive oil). This is my favorite rendition:
6-8 chicken breast tenderloins
sea salt & pepper
2 T butter
2 cloves garlic, minced
1/4 onion, minced
1 lemon, juiced
1/2 c white wine
8 T cold butter, cut into 1 T pats
1/2 jar julienne sun-dried tomatoes (California brand, 8oz jar)
2 T basil paste (only because it's winter and fresh isn't as available)
sea salt & pepper to taste
3 oz goat cheese, softened to room temp (Capricorn brand, 6oz logs in the cheese case)
Season chicken with salt & pepper and brush lightly with olive oil. Grill over med-high heat about 3 minutes per side. Set aside to rest and keep warm while you make the sauce.
For the sauce, melt 2 T butter in skillet and sauté garlic and onion a couple of minutes. Stir in lemon juice and wine, reduce heat to med-low and simmer to reduce liquid by half. Whisk in one pat of butter at a time until it's all melted and frothy. Stir in the drained sun-dried tomatoes, basil, and salt & pepper.
To serve, top the chicken with a dollop of softened cheese on each piece. Spoon the butter sauce over the chicken. Serves two plus leftovers. Enjoy!