Carrabba's Copycat Recipes

Italian Grill Chicken Bryan recipe
Chicken
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

Serves 6.

Chicken Marsala recipe

1 chicken breast, grilled
1 cup dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 cup mushrooms, sautéed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.

Servings: 1

Fettuccine Milano recipe

1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine

Sauté sliced mushrooms in a little olive oil. Add pinches of salt and black pepper. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.

Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper and salt. Cook until done.

While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.

Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo. Add cheese and cook for 30 to 45 seconds to meld flavors.

Ladle 4 ounces of Alfredo sauce into sauté pan. Heat until it starts to boil around the edges. Remove from heat.

Pollo Rosa Maria recipe
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese

Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt

Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.

Yields 4 servings.

Tagliarini Picchi Pacchiu recipe

4 ounces angel hair pasta
2 ounces extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper

Cook pasta according to package directions.

Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.

Add remaining ingredients and stir over medium heat another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp. Also makes a vegetarian entree.

Servings: 1