Chicken Bryan and Parmesan Orzo

This is my own version of Carrabba’s Chicken Bryan. I originally found the recipe online but have since tweaked it and made it my own. It’s not the healthiest or quickest meal, but it’s great for special occasions. I made it for Jon’s birthday this year. We like to have steamed broccoli and parmesan orzo as sides. I’ll add the orzo recipe at the end as well. 

Chicken Bryan

4 boneless chicken breast

1-2 Tbs olive oil

8oz goat cheese

2 Tbs plus 10 Tbs cold unsalted butter cut into 1 Tbs size chunks

1 Tbs garlic, pressed

1 Tbs finely chopped onion

½ cup dry white wine

¼ cup fresh lemon juice

1 ½ cup sun-dried tomatoes, finely sliced

¼ cup basil

S&P

Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté garlic and onion until tender and transparent. Add wine and lemon juice. Increase heat to medium-high and simmer until reduced by half. Reduce heat to low and add cold butter, once piece at a time, until each piece is melted. Add sun-dried tomatoes basil, salt and pepper. Set aside while you cook the chicken.

Brush chicken with olive oil and season with salt and pepper. Grill until cooked through. During the last few minutes of cooking, place goat cheese on each piece of chicken to warm it through.

Spoon sauce over chicken and goat cheese.

Parmesan Orzo

Adapted from a Cooking Light Magazine recipe

1 Tbs butter

1 cup orzo

1 ¼ cup fat free, low sodium chicken broth (or double the water and use chicken bouillon cubes)

1 ¼ cup water

¼ cup parmesan

S&P

Melt butter in a small sauce pan. Add orzo, stirring to coat, and cook until slightly browned, about 3 minutes. Add broth and water and bring to a boil. Once boiling, lower to a simmer and cook until the liquid is absorbed and orzo is tender, about 15 minutes. Remove from heat and stir in parmesan and season with salt and pepper to taste.