30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Carrabba's Chicken Bryan
Copycat Carrabba's Chicken Bryan
Copycat Carrabba's Chicken Bryan
⏱1h 30m
👥4
🔥800 cal
Hard
🍽️Italian
A premium take on Chicken Bryan, featuring brined chicken, a creamy mascarpone and imported Italian spinach filling, and a sophisticated lemon-butter sauce finished with a balsamic glaze.
A premium take on Chicken Bryan, featuring brined chicken, a creamy mascarpone and imported Italian spinach filling, and a sophisticated lemon-butter sauce finished with a balsamic glaze.
Brine Chicken: Dissolve salt and sugar in 4 cups of water. Submerge chicken breasts and refrigerate for 2 hours.
Preheat oven to 375°F (190°C).
Remove chicken from brine, pat dry, and season with Italian seasoning and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Finish cooking in the preheated oven for 10-15 minutes, or until internal temperature reaches 165°F (74°C).
While chicken cooks, prepare the Filling: Sauté Spinach in a pan with a little olive oil until wilted. Squeeze out excess moisture. In a bowl, combine Spinach, Mascarpone cheese, Parmigiano-Reggiano, and Nutmeg. Mix well.
Prepare the Sauce: In a small saucepan, melt Butter over medium heat. Add Shallots and Garlic and cook for 2 minutes until softened. Stir in White wine and Lemon juice. Bring to a simmer and cook for 5 minutes, then stir in Capers.
Remove chicken from oven. Top each chicken breast with the Spinach-Mascarpone Filling.
Pour Lemon-Butter Sauce over the Filling. Drizzle with Balsamic glaze. Return to oven for 5 minutes, or until Filling is warmed through.
Serve immediately.
Ingredients
4
44Boneless, skinless chicken breasts
1/4 cup60 mLKosher salt
1/4 cup60 mLSugar
1 tbsp15 mLItalian seasoning
1/2 tsp2.5 mLBlack pepper-freshly ground
1/2 cup120 mLUnsalted butter-European style
4 tbsp60 mLLemon juice-freshly squeezed
1/2 cup120 mLDry white wine-Sauvignon Blanc
1 tbsp15 mLShallots-finely minced
2 cloves2Garlic-minced
1 tbsp15 mLCapers-non-pareil, drained
2 tbsp30 mLBalsamic glaze
10 oz280 gItalian spinach-fresh, chopped
4 oz115 gMascarpone cheese
1/4 cup60 mLParmigiano-Reggiano-finely grated
1/4 tsp1.25 mLNutmeg-freshly grated
Equipment
Large skillet
Baking dish
Small saucepan
Mixing bowl
Sauté pan
Large bowl (for brining)
Instructions
Brine Chicken: Dissolve salt and sugar in 4 cups of water. Submerge chicken breasts and refrigerate for 2 hours.
Preheat oven to 375°F (190°C).
Remove chicken from brine, pat dry, and season with Italian seasoning and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Finish cooking in the preheated oven for 10-15 minutes, or until internal temperature reaches 165°F (74°C).
While chicken cooks, prepare the Filling: Sauté Spinach in a pan with a little olive oil until wilted. Squeeze out excess moisture. In a bowl, combine Spinach, Mascarpone cheese, Parmigiano-Reggiano, and Nutmeg. Mix well.
Prepare the Sauce: In a small saucepan, melt Butter over medium heat. Add Shallots and Garlic and cook for 2 minutes until softened. Stir in White wine and Lemon juice. Bring to a simmer and cook for 5 minutes, then stir in Capers.
Remove chicken from oven. Top each chicken breast with the Spinach-Mascarpone Filling.
Pour Lemon-Butter Sauce over the Filling. Drizzle with Balsamic glaze. Return to oven for 5 minutes, or until Filling is warmed through.
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