This is a dish I first enjoyed at a restaurant called Carrabbas Italian Grill... Such simple flavors and textures yet so complex and complete...Perfect...
Well I had to try to recreate it at home...
Started with some BS breasts brined with Rich's nekkid brine...The beauty here is that the nekkid by itself adds no flavors but still adds all the moist wonderfulness that you would expect from a Hunky Brine...This way we can let all the flavors of the recipe come through uncomplicated...
Here we have the brined breasts rubbed with EVOO and a bit of S&P...
And onto a screaming hot grill...
Cast iron grates doin their job..Want a good sear on the outside of a juicy piece of chicken...
When the chicken is almost at 165 we put a gooood smear of goat cheese on...Then the chicken rests...
No pics of the sauce but the recipe goes something like this...Still tweaking but here are the basics...
Lemon butter sauce with sun dried tomatoes and basil
Sautee
4 t. fine diced onion (I used red onion)
4 t. minced garlic
2 T. butter
Cook till fragrant and tender...
Add
6 T. white wine
4 T. lemon juice
Reduce heat and simmer 10 minutes to reduce a bit...
Add
6 T. butter...a little at a time until melted and emulsified...
Add
6 sun dried tomatoes chopped
4 T. fresh basil chopped
Heat until hot
Spoon the warm sauce onto the chicken and enjoy...
Served with garden fresh baby limas and some crusty bread with Rich's pizza shake on it...
Still working on this but the second try was far better than the first...
First time the sauce was way too lemony and the sauce never came together so butter ran all over the plate...This time the sauce seemed kinda thick... We'll work that out...I figure that I got two to three more tries until my basil isn't worth using...
Rich I need more Nekkid brine...Quick
Well I had to try to recreate it at home...
Started with some BS breasts brined with Rich's nekkid brine...The beauty here is that the nekkid by itself adds no flavors but still adds all the moist wonderfulness that you would expect from a Hunky Brine...This way we can let all the flavors of the recipe come through uncomplicated...
Here we have the brined breasts rubbed with EVOO and a bit of S&P...
And onto a screaming hot grill...
Cast iron grates doin their job..Want a good sear on the outside of a juicy piece of chicken...
When the chicken is almost at 165 we put a gooood smear of goat cheese on...Then the chicken rests...
No pics of the sauce but the recipe goes something like this...Still tweaking but here are the basics...
Lemon butter sauce with sun dried tomatoes and basil
Sautee
4 t. fine diced onion (I used red onion)
4 t. minced garlic
2 T. butter
Cook till fragrant and tender...
Add
6 T. white wine
4 T. lemon juice
Reduce heat and simmer 10 minutes to reduce a bit...
Add
6 T. butter...a little at a time until melted and emulsified...
Add
6 sun dried tomatoes chopped
4 T. fresh basil chopped
Heat until hot
Spoon the warm sauce onto the chicken and enjoy...
Served with garden fresh baby limas and some crusty bread with Rich's pizza shake on it...
Still working on this but the second try was far better than the first...
First time the sauce was way too lemony and the sauce never came together so butter ran all over the plate...This time the sauce seemed kinda thick... We'll work that out...I figure that I got two to three more tries until my basil isn't worth using...
Rich I need more Nekkid brine...Quick
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