Bon Appetit

So I always have a hard time thinking of ideas for dinner. I'm also not the type of person that gets a few signature dishes and just rotates them threw out the week. It seems I always want to try something new. This dish, however, is one that I keep coming back to. It's a spin off of Carrabba's "Chicken Bryan". It's both complex in taste and texture and can pacify those health freaks in your life (like my husband). Oh and if you don't like goat cheese you could substitute for mozzarella, but really you should just learn to like goat cheese cause it's the most amazing cheese on earth. I hope you enjoy!

Chicken Bryan

Chicken
4 large chicken breasts
1 to 2 tbsp extra-virgin olive oil
1/2 tspn salt
1/2 tspn black pepper
4 oz crumbled goat cheese, softened to room temperature

Sun Dried Tomato Sauce
2 tbsp butter
1 tbsp finely chopped garlic (food processor works really well for this)
1 tbsp finely chopped yellow onion (food processor works really well for this)
1/2 cup dry white cooking wine
1/4 cup freshly squeezed lemon juice
6 tbsp cold unsalted butter, cut into small peices
1 1/2 cups finely sliced sun dried tomatoes (food processor works really well for this)
1/4 cup chopped fresh basel
1/2 tspn kosher salt
1/2 tspn pepper

Spinach
1 pk frozen whole leaf spinach
1 tbsp finely chopped garlic (food processor works really well for this)
2 tbsp extra-virgin olive oil

Chicken: Slice breasts down the center. Cover with olive oil and sprinkle with the salt and pepper. Grill till center is no longer pink.

Sauce: Place butter, garlic and onion in a large skillet over medium heat and saute 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.

Spinach: While sauce is cooking, start the spinach. Add the oil and garlic to a medium skillet over medium high heat until garlic turns soft. Lower heat to medium and add spinach. Saute spinach until its soaked with the oil and garlic and becomes limp. In the end add a bit of the sauce to the spinach and mix in (if you want).

Plate Chicken, place a scoop of spinach on top of the chicken, spoon sauce over plate. Crumbled goat cheese goes on last. Extra spinach is plated on the side. Bon Appetit!

Jacklyn Lorraine