CARRABB A ’ S ITALIAN GRILL

Chicken Bryan

CARRABB A’ S PRIDES ITSELF ON THE FLAVORS AND INGREDIENTS OF THE FAMILY’S SICILIAN HERITAGE. BRYAN, TEXAS, WAS THEIR FIRST AMERICAN HOME.

1 1 / 2 cups chopped dry-packed sun-dried tomatoes 2 tablespoons olive oil

3 large cloves garlic, minced

1 medium shallot, minced

1 / 2 cup dry white wine 3 tablespoons lemon juice

6 tablespoons ( 3 / 4 stick) unsalted butter, cubed 1 / 2 teaspoon sea salt 1 / 4 teaspoon white pepper 6 (8-ounce) boneless skinless chicken breasts 1 teaspoon kosher salt

1 / 2 teaspoon black pepper 10 large basil leaves, julienned

1 cup goat cheese (chevre)

1. Soak the sun-dried tomatoes in warm water until soft. Drain well and set aside.

2. Heat the olive oil in a large saucepan and sauté the garlic and shallot until softened. Stir in the white wine and lemon juice, increase the heat, and reduce the liquids by more than half; the liquid should be thickened, almost like a syrup.

3. Turn down the heat to its lowest setting and whisk in the cubes of butter, one at a time, until all the butter is incorporated. Season with the sea salt and white pepper, then set aside and keep warm.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

5. Season the breasts with the salt and pepper. Grill the chicken 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Remove from the grill and keep warm.

6. Add the sun-dried tomatoes and basil to the sauce. Stir until well blended.

7. Place the chicken on warmed plates. Crumble some of the goat cheese on each breast and spoon the butter sauce over each portion of chicken and cheese. Serve any remaining sauce on the side.