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Carrabba’s Italian Grill Chicken Bryan

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I want to remind you that time is running out to take advantage of our “President’s Day Charity Firesale” in which a percentage of each paperback cookbook sale goes to the “American Diabetes Association.”

Until midnight on Feb 22, 2012 (tonight!), our best selling “America’s Restaurant Recipes” secret recipe cookbooks are on sale (buy one get one free) – get both for just $19.99!

Here’s where you can grab your cookbooks on sale:

http://recipesecrets.net/presday-2for1.html

Today’s secret recipe is for one of my favorite dishes at Carrabba’s Italian Grill.

Carrabba’s Chicken Bryan is a grilled chicken breast that is topped with goat cheese, sun dried tomatoes and a light lemon-butter sauce.

I think you will agree that this recipe is both easy to prepare and absolutely delicious.

When I prepare this dish at home, I like to serve it with a side of angel hair pasta and grilled vegetables.

Enjoy!

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New Secret Recipe
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Carrabba’s Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F. Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break. When done, place chicken on a hot plate with grill spatula and spoon sauce over.

Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in 1 tablespoon butter, until onions are soft. Add 3 tablespoons white wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low to reduce. Add 3 tablespoons butter, a little at a time, until butter melts and mixture emulsifies.

Source: Orlando Sentinel

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Carrabba’s Italian Grill Pesto Sauce

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Hi,

Hope you are having a nice day.

I have a great pesto secret recipe for you that comes from Carrabba’s Italian Grill.

Pesto combines some wonderful natural ingredients to create a vibrant sauce.  This sauce goes great with salads, pasta, chicken and fish.

I am going to use this pesto sauce tonight when I make chicken pesto pizza for dinner.  The pizza recipe can be found on our forum here.

Enjoy!

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New Secret Recipe
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Carrabba’s Italian Grill Pesto Sauce

4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano

Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.

With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.

Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least 1/4-inch (6mm) of olive oil to prevent the surface from turning brown.

Makes about 1 1/2 cups

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up at:

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tunasalad

Copycat Carrabba’s Mozzarella, Tomato & Pesto Bruschette

1/4 cup butter, softened
4 cloves garlic, minced
1/4 teaspoon garlic powder
(6) (1/2-inch) slices Italian bread
6 slices mozzarella cheese – trimmed to fit bread slices
3 tablespoons basil Pesto
(6) (1/4-inch) slices Roma tomato
julienne fresh basil, for garnish

Mix butter with garlic and garlic powder. Spread butter mixture over bread slices. Place a slice of mozzarella on each piece of bread. Place a slice of tomato on each slice of mozzarella. Spread 1/2 tablespoon of Pesto over each slice of tomato.
Place bread on a cookie sheet and bake in a 500 degree F oven for 4 minutes, or until cheese has melted.
Sprinkle basil over the top.

Serves 2