Chicken Bryan Recipe - Allrecipes.com
Chicken Bryan Recipe

Chicken Bryan

Recipe by  

"This flavorful grilled chicken breast is topped with a disk of goat cheese, then drizzled with a rich lemon butter sauce with sun-dried tomatoes and fresh basil. Make the sauce ahead and keep it warm so it's ready to use when the chicken is hot off the grill."

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Original recipe makes 1 serving Change Servings
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Directions

  1. Shape the goat cheese into a flat disc so it will cover a large amount of the chicken; set aside at room temperature. Season and baste all sides of the chicken and place on a hot grill. Cook on the grill, basting several times. When chicken is almost finished (internal temperature of 165 degrees F), place the goat cheese on top of the chicken and let it soften as the chicken finishes cooking.
  2. While chicken is finishing, place warm lemon butter, sun dried tomatoes, and chopped basil in a saute pan and heat over low heat. Do not let the sauce get too hot or the butter will separate. Just heat enough to meld flavors (approx 30-45 seconds).
  3. Place chicken on a plate and spoon the lemon butter, sundried tomatoes, and basil sauce on top of the chicken. Be sure to cover the goat cheese. The best way to do this is to make the lemon butter sauce first and hold it on low heat (120 degrees F) while cooking the rest of the recipe.
  4. Lemon Butter Sauce: In a saute pan place 1 Tbsp. butter, saute 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.
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Footnotes

  • Make the sauce ahead and keep it warm so it's ready to use when the chicken is hot off the grill.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2011

Great! I sauteed the chicken in a little olive oil instead of grilling - browned both sides lightly until fully cooked, then added goat cheese and covered until warmed. Plated and spooned the sauce over it.

 
Most Helpful Critical Review
Mar 17, 2011

My husband and I tried making this together as a way to have a more economical Valentine's Day. We followed the recipe to the "T" with the exception of using half the lemon, as other reviewers said it was too much as written. Well even then, the lemon overpowered the whole dish and it was practically inedible; it really was that bad. I would, however, make this again with A LOT less lemon, as the rest of the ingredients go nicely together. Loved the goat cheese. Though might cut the butter a little too. That was a little much for my husband's and my taste.

 
Oct 13, 2011

This is fantastic!!! My entire family just raved. Hubby said it has "incredible depth of flavor" and "one of the best chicken recipes we have ever tried." Followed the recipe pretty close...our BLSL chicken breasts were huge so I sliced them horizontally in half, making them half as thick, seasoned very well with kosher salt, ground black pepper and Grill Mates 25% less sodium Montreal Chicken Season and drizzled a fair amount of Light Taste Olive Oil. We had goat's milk Brie Cheese in the fridge, so used that (melted much quicker and much thinner but worked out great). While hubby grilled, I made the lemon-butter sauce and used juice from only 1/2 of a large lemon, again, perfect for our tastes - more would have definately been over-kill. Please note that the recipe for the lemon-butter sauce that is given here (for 1 serving) was more than enough for 6 servings. Added the sundried tomatoes (packed in olive oil) and basil and the sauce was ready at the same time as the chicken. Served over basil orzo and we really enjoyed this. This will definitely be on the menu the next time we need an impressive dish for company or one of our regular Sunday dinners with the entire family.

 
Feb 15, 2011

I used to work at carrabbas, this is my favorite dish! It goes really well with spaghetti and meatless sauce and roasted veg medley. Squash, zuchini, red onion, mushrooms, and broccoli! Fantastic!!!!!!!!!

 
Feb 17, 2011

omg...i love this dish at the restaurant, and the home version does not disappoint. i was tempted to say that there is too much lemon juice, but after tasting the sauce with the basil and tomato, on the chicken, i have to say that it is nigh on perfect! (though a more accurate measure, i.e., 3Tbsp, would be preferable to the non-specific "juice of two lemons!") i will be making this again! now, can we get them to post their recipe for chicken santa rosa? i should add that while the amount of chicken and cheese is for one serving, the sauce is enough for 6 servings!!

 
Feb 11, 2011

I love this chicken. I usually get the chicken trio from Carrabas and wow, the goat cheese with it is amazing. I have experimented myself with chicken and herb goat cheese after having theirs and it goes so well together. Who would have thought I'd love goat cheese! Not me!

 
Feb 15, 2011

This tastes just like the Carraba's dish!! easy to make...don't let the sauce simmer too long- or it will fail! some in my family didn't like the goat cheese- i just left it off, and it still tastes great! grilling the chicken gives this more flavor!! Guests will be impressed!!

 
Feb 15, 2011

This is the only dish I have ever ordered at Carrabba's! and i rate it 5 stars. I am thrilled to see the recipe here. I will definately try this at home to see if it will get 5 stars.

 

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