Carrabba’s Chicken Bryan (lower carb version) Copycat Recipe

I LOVE Carrabba’s Chicken Bryan.  When I can’t get to the restaurant, this is a great lower carb copycat version I make at home!  
I reduced the overall net carb count of this recipe by 18 carbs by substituting roasted red peppers for the sundried tomatoes usually used.  The end result is a dish that looks and tastes very similar to the original, but is about 4.5 grams lower in carbs per serving.

Makes 4 servings  (approx. 6 grams of carbs each serving)

 Ingredients:
4 boneless skinless chicken breast
olive oil & salt and pepper
1 log of goat cheese
1/4 cup minced onion
1/4 cup of minced fresh garlic
1 stick of salted butter
1/2 cup of Savignon Blanc white wine
1/8 cup of fresh lemon juice
a dash of pepper (approx 1/8th teaspoon)
1/4 cup chopped roasted red pepper slices (jarred).  Measure drained.  
1/8 cup of chopped fresh basil (you can substitute 1/4 tablespoon of dried basil if you don’t have fresh)

Directions:

Sauce:

(1) Melt 1/2 stick of the butter over medium-low heat (I use #3). Saute the onion and garlic in the melted butter until soft for approx 5 minutes.
(2) Add the wine and lemon juice, simmer 15 minutes over medium-low heat to reduce.
(3) Add the remaining 1/2 stick of butter. Do this a small amount at a time until it melts and mixes in with the sauce. Stir the sauce very gently when incorporating the butter so it does not “break.”
(4) Add the chopped roasted red peppers and basil and heat through until warm.
(5) Remove the sauce to a bowl and let sit.

Chicken:

(1) Brush the chicken on both sides with olive oil and season it with salt and pepper.
(2) Grill the chicken on a barbecue until fully cooked
(3) When the chicken breasts are just about done, top each one with goat cheese. Close the grill top until the cheese warms and softens.
(4) spoon a small amount of the sauce over each piece of chicken and enjoy!

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