Chicken Bryan (Carrabba's copy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 408.0
- Total Fat: 27.7 g
- Cholesterol: 92.9 mg
- Sodium: 794.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.1 g
- Protein: 13.4 g
View full nutritional breakdown of Chicken Bryan (Carrabba's copy) calories by ingredient
Introduction
This is a copy of Carrabba's Chicken Bryan with lower calories and sodium. The original recipe calls for 12 Tbsp of butter! The ingredients/nutritional information does not include chicken since amounts will vary. This is a copy of Carrabba's Chicken Bryan with lower calories and sodium. The original recipe calls for 12 Tbsp of butter! The ingredients/nutritional information does not include chicken since amounts will vary.Number of Servings: 2
Ingredients
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3 Boneless Skinless Chicken breasts
4 oz Goat Cheese, softened at room temperature
Olive oil or Olive Oil flavored cooking spray
Salt and Pepper, to taste
3 1/2 Tbsp Cold Butter, divided (1/2 T and 3 T)
1 Tbsp Minced Garlic
3 Tbsp Minced Onion
1/2 cup White Cooking Wine
1/4 cup Lemon Juice
1/2 cup Sun Dried Tomatoes, chopped
1/4 cup Fresh Basil, chopped
3/4 cup Chicken Broth, Fat Free and Reduced Sodium
Directions
Makes 2-4 servings, depending on how you prepare the chicken breasts.
Prepare the chicken by removing any excess fat. (I prefer to cut the chicken in half through the side. This will make 6 thin breasts. You can use 3 whole breasts if you prefer.)
Spray an oven tray with cooking spray and lightly coat the chicken. Use salt and pepper according to taste. Cook the chicken 20 minutes at 350 degrees or until almost completely cooked through.
In a sauce pan, saute the onion and garlic with 1/2 Tbsp butter until tender and transparent. Add the white wine and lemon juice. Increase the heat to med-high and simmer until reduced by half. Add the chicken broth and reduce again. Reduce heat to low and add cold butter slices by the half tablespoon (3 Tbsp total). Add the sun dried tomatoes and basil. Continue to stir sauce occasionally.
Take the chicken breasts from the oven and spread goat cheese evenly on the tops. Return to the oven for the last 5-10 minutes to finish cooking the chicken through and melt the goat cheese. Remove the chicken from the oven and place on serving plates. Pour sauce over top and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CLKM777.
Prepare the chicken by removing any excess fat. (I prefer to cut the chicken in half through the side. This will make 6 thin breasts. You can use 3 whole breasts if you prefer.)
Spray an oven tray with cooking spray and lightly coat the chicken. Use salt and pepper according to taste. Cook the chicken 20 minutes at 350 degrees or until almost completely cooked through.
In a sauce pan, saute the onion and garlic with 1/2 Tbsp butter until tender and transparent. Add the white wine and lemon juice. Increase the heat to med-high and simmer until reduced by half. Add the chicken broth and reduce again. Reduce heat to low and add cold butter slices by the half tablespoon (3 Tbsp total). Add the sun dried tomatoes and basil. Continue to stir sauce occasionally.
Take the chicken breasts from the oven and spread goat cheese evenly on the tops. Return to the oven for the last 5-10 minutes to finish cooking the chicken through and melt the goat cheese. Remove the chicken from the oven and place on serving plates. Pour sauce over top and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CLKM777.
Member Ratings For This Recipe
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