ERIC MARTINO - CARRABBA'S ITALIAN GRILL
1 chicken breast
garlic powder, oregano, salt and black pepper
1/4 c Italian dressing
10-12 sun-dried tomato slices
3 leaves of fresh basil (chopped nickel size)
2 slices goat cheese (1 oz each)
Sprinkle chicken breast with a generous amount of garlic powder, oregano, salt and pepper. Place in a zipper bag with Italian dressing and marinate for 2-3 hours, or overnight. Discard marinade liquid.
Place marinated chicken breast on 450-500 degree grill or under the broiler, cooking on both sides until the internal temperature reaches 165 degrees. (If desired, baste chicken with additional Italian dressing during the cooking process).Top the chicken with goat cheese and cook until cheese softens, 1-2 minutes. Remove chicken to serving plate.
Make lemon butter sauce as directed below. Add sun-dried tomatoes and basil to the sauce and toss to warm them, about 30 seconds. Top chicken breast with sauce and serve with your favorite side dish.
Lemon Butter Sauce:
1/4 c chopped yellow onion
1/4 c chopped garlic
1 1/2 T butter
1/2 c lemon juice
1/4 c white wine
1/2 t white pepper
1 t salt
1 stick unsalted butter (sliced)
Cook onions and garlic in butter until they become translucent. Add lemon juice, wine, salt and pepper, and cook until liquid reduces to about 80% (oatmeal consistency). Add remaining stick of butter slowly and fold in with a wire whisk until mixture thickens.