Devine recipe, tastes exactly like Carrabba's. I used regular salt and pepper.
i wish there was in australia to try.
This is a regular in our household! The only change I make is to leave out the onion. This one takes some practice to get it just right....but it's soooo worth it!!
My wife and I along with my parents thought that the recipe was great. The flavors were spot on. However I question one thing. The sauce taste correct but the look is off. Our sauce looks more like clarified butter where the restaurant sauce has a more creamy yellow appearance. Can anyone shed some light? Other than that IT WAS GREAT!!!!
Updated August 21, 2016: I made this yet again last night and wanted to add a helpful tip. Marinate the chicken in rosemary, garlic and onion powder, lemon juice, white wine, and melted butter. Then grill it. Also we prefer this with about half the sundried tomatoes and twice the goat cheese. ;-) Originally reviewed May 21, 2008: I added about 1 cup of sliced baby portabella mushrooms and used feta cheese instead of soft goat cheese (it was all I had at the time). My husband and I thought it was phenomenal! I also served this with a generous portion of steamed broccoli. Yummy!
We've used this recipe several times, and it's absolutely delicious!
I have tried several other recipes and all of hem have been off for some reason. I actually gave up. I was at Carrabbas and had my favorite dish and decided I would again. I used only about a cup of the sun dried tomatoes. I used everything else exactly. It was very easy. The results were amazing.
First time making this and it came out amazing!
This was a big hit in our household! We wanted to go to Carrabba's, but instead we brought Carrabba's to us! I'd most definetely recommend this dish to anyone.
I also love the Carrabba's Chicken Bryan. This version of the recipe might be good, however Carrabba's Italian Grill has published a cookbook and this recipe is included. Why use a copy of a recipe when you can get the real thing. Carrabba's people took the restaurant large recipe, made it smaller, did taste tests and tweeks to make it taste just like the Chicken Bryan in the restaurant. We've made this several times and it is good! People swear we've done take-out and just transferred the food to our dishes. There's another recipe for "Grill Seasoning" in this cookbook and some of it is needed for the Chicken Bryan recipe. Make a big batch of it as you'll use this seasoning on everything from pizza, to steamed veggies, eggs, meats, etc. We never use the traditional salt and pepper any more. There's lot of great recipes in their cookbook. This cookbook also makes a great gift......