Pam’s Healthy Chicken Bryan recipe | Quick Main Dish Idea (2024)

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Pam's Healthy Chicken Bryan

By Charlotte on July 25, 2014 6:47 AM

My sister Pam is a wonderful copycat. She and my mom Patsy often make a game of guessing what's in restaurant specialties and recreating them at home.

Always thinking of her boys, Pam recently put a healthy spin on Carrabba's popular Chicken Bryan. Her version features pan-friedchicken breasts topped with asun-dried tomato, mushroom and white wine sauce; soft goat cheese, and fresh basil.

My sisterPam recently put a healthy spin on Carrabba's popular Chicken Bryan.

Being wild about tomatoes, goat cheese and, let's face it, anything Italian, Bob and I couldn't wait to try my little sister's clever creation. To make it, you need about 45 minutes dedicated kitchen time; some thin, boneless, skinless chicken breasts; sun-dried tomatoes, and 11 other simple ingredients.

To flatten the chicken, I put it between two sheets of wax paper and pounded it to about 1/4-inch thick with a meat mallet but you could also use a rolling pin. I also choose sun-dried tomatoes that weren't packed in oil because I think they have more flavor.

To make this Carrabba's copycat recipe, you need about 45 minutes dedicated kitchen time; some thin, boneless, skinless chicken breasts; sun-dried tomatoes, and 11 other simple ingredients.

Then it's simply a matter of sautéing things in a BIG skillet. Start by cooking the chicken in a touch of olive oil. Eight to ten minutes later, move the chicken breasts to a plate and cover them with foil to keep warm. Next, stir fry the veggies (garlic, sun-dried tomatoes and mushrooms) in stages and add lemon juice, chicken broth, white wine (make that Pinot Grigio in our house) and Splenda to complete the sauce. Once it's done, crown each chicken breast evenly with sauce, crumbled goat cheese and chopped basil.

Talk about yum! We adore this satisfying stovetop sensation served with a simple green salad or small baked potato. Add garlic bread and dessert to stretch this company-worthy main dish to feed four. Or, if you've got teenage boys like Pam (you'd never guess it looking at her), double the recipe. Either way, this healthy Carrabba's knockoff combines restaurant-quality taste with presentation so pretty I've already slated it as the star attraction for my next Bunco party.

• 4 boneless, skinless chicken breast filets, flattened
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons lemon juice
• 3/4 cup low sodium chicken broth
• 1/4 cup white wine
• 1 packet Splenda
• Salt and pepper
• 3 ounces soft goat cheese, crumbled or sliced
• 2 tablespoons fresh basil, chopped

Season chicken with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken in pan and cook about 4 minutes on each side or untilgolden. Remove the chicken and place on a separate dish, covering it with foil to keep warm.

Add the remaining tablespoonolive oil to the pan. Add garlic and sauté until it starts to turn golden brown. Add the sun-dried tomatoes and mushrooms. Sauté about 1 minute. Pour in lemon juice, chicken broth, white wine and Splenda. Stir well, being sure to scrape the garlic from the bottom of the pan so it doesn't burn. Cook until liquid is reduced by about half, approximately 4 minutes.

Pour sauce over chicken. Top cutlets evenly with crumbled or sliced goat cheese and fresh basil. Serve immediately.

Craving chicken? You'll also enjoy:

• The Best Grilled Chicken
• Comforting Chicken and Rice Casserole
• Quick Chicken and Goat Cheese Pizza
• Spicy Southern Fried Chicken
• Super-Satisfying Chicken Spaghetti

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