Copycat Chicken Bryan

What you need:

For the Copycat Carrabba Grill Seasoning:

• 1/4 cup kosher salt
• 2 Tbsp. ground black pepper
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. minced onion
• 1 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper

For the Copycat Carrabba Grill Baste:

• 2 Tbsp. unsalted butter
• 1 small yellow onion, finely diced
• 4 cloves minced garlic
• 1 Tbsp. all purpose flour
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 1/2 Tbsp. granulated sugar
• 2 Tbsp. parsley, finely chopped

For the Copycat Carrabba Lemon Butter Sauce:

• 12 Tbsp. cold unsalted butter, cut into tablespoon-pieces
• 2 Tbsp. yellow onion, finely chopped
• 2 cloves minced garlic
• 1/3 cup dry white wine
• 3 Tbsp. lemon juice
• Salt and pepper

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 1/2 tsp. Carrabba's grill seasoning
• 3 Tbsp. Carrabba's grill baste
• 4 oz. goat cheese log, cut into 8 rounds
• 1 pint grape tomatoes, halved and roasted in oven
• 1 Tbsp. freshly chopped basil

Directions:

1. *PREPARE AHEAD OF TIME: For the Copycat Carrabba Grill Seasoning: Mix together all the spices and store in an airtight container.
2. *PREPARE AHEAD OF TIME: For the Copycat Carrabba Grill Baste: Melt butter in a medium saucepan over medium heat. Add onion and cook until softened for 2 to 3 minutes.
3. Add garlic and cook for an additional 2 to 3 minutes. Sprinkle with flour and cook for one more minute.
4. Add oil, vinegar, lemon juice, mustard, and sugar and whisk. Bring to a boil, then reduce heat to low.
5. Add parsley and cook for 5 minutes. Remove from heat and set aside.
6. *MAKE WHILE COOKING CHICKEN: For the Copycat Carrabba Lemon Butter Sauce: In a medium skillet, add 1 Tbsp. butter and melt over medium heat.
7. Add onion and garlic and cook until onion is near translucent, about 3 minutes.
8. Add wine and lemon juice. Bring to a boil over high heat. Cook until liquid has reduced to about 1/4 cup, about 3 to 5 minutes.
9. Reduce heat to low and add 3 Tbsp. butter and whisk until butter melts. Repeat process with 3 Tbsp., 3 Tbsp. and finally with 2 Tbsp. You will want to keep the sauce on low and melt the butter slowly.
10. Season with salt and pepper to taste and remove from heat. It will keep at room temperature for 2 hours. If you want to reheat the sauce, do so over low heat to prevent the sauce from separating.
11. For the chicken: Slice chicken breasts in half lengthwise making 8 thinner chicken breasts. Season on both sides with grill seasoning.
12. Baste both sides with grill baste and add to hot grill or pan. Cook chicken until done, browning on both sides.
13. During the last minute of cooking, top each chicken breasts with a goat cheese round. Cover to help it start to melt.
14. Serve chicken topped with lemon butter sauce, basil, and tomatoes.

Recipe slightly adapted from Dash of Sanity

Posted on Fantastical Sharing of Recipes