I LOVE Carrabba's Chicken Bryan. Up until a few months ago, I thought I hated Goat Cheese. I started eating it in salads and now I tend to order items off a menu if they have goat cheese. I love it. The same exact thing happened to me years ago with Avocado. Now I make Avocado ice cream. How I can live so long thinking I hated something that I love is beyond me.
When I looked up recipes to make Chicken Bryan at home, I was stunned to find some of the versions had nearly 900 calories (I believe Carrabba's version has around 600 calories). I found a recipe online with only has 360 calories, 9 grams of fat and 5 carbs. Not only is this super easy to cook, it is excellent and boy approved.
4 Boneless, skinless chicken breasts
2 T extra virgin olive oil
2 Cloves garlic
1/2 cup chopped sun-dried tomatoes
1/2 cup sliced mushrooms
2 T lemon juice
3/4 cup low sodium chicken stock
1/4 cup white wine
1 packet splenda
Salt and pepper
3 oz. soft goat cheese
2 Tablespoons fresh basil, chopped
Trim off all the fat and tendons on the chicken breasts, put a layer of sarran wrap over the chicken and pound it until it is about 1/4" thick. Season the chicken with salt and pepper.
Heat 1 T olive oil in a large skillet over medium-high heat, place chicken on pan and cook about 4 min on each side or until chicken is golden. Once cooked through all the way, remove the chicken and place on a separate dish. Divide the goat cheese among the chicken and cover loosely with aluminum foil (so the cheese doesn't stick to the foil). Set aside.
Add the other T of olive oil to the pan, add garlic and saute until it starts to turn golden-brown. Add the sun-dried tomatoes and mushrooms. Saute for about 1 minute, add lemon juice, chicken stock, white wine and splenda. Make sure to scrape the garlic from the bottom of the pan so that it doesn't burn. Allow the juices to cook until they are reduced by a half, apx 4 minutes. Pour over chicken and serve immediately. Add fresh basil on top. Pair with a side of vegetables.