Kimi’s Carabbas Chicken Bryan

Okay, this dish is sinfully good. It is not that hard to make, and so make it more often rather than less.

The presentation and the elegance make this a wonderful choice for an important meal, such as anniversaries or birthdays.

It comes from Kimi Gaines who posted it at JustaPinch.

My husband is convinced he was eating cream cheese and not goat which he has sworn he would never like.


  • 4 de-boned chicken breasts, split
  • Salt and pepper to taste
  • EVOO
  • 8 TBSP butter
  • 1/4 c finely chopped onion
  • 2 tsp minced garlic (about 2 cloves)
  • 3/4 c dry white wine
  • 2 TBSP fresh lemon juice
  • 8 oz goat cheese (I preferred only one ounce per breast flattened into a medallion)
  • 2 TBSP fresh basil (cut in ribbons)
  • 2 TBSP sun-dried tomatoes cut into thin strips


  1. Place each breast half between Saran Wrap and pound out until fairly thin.  Pat each dry and salt and pepper. Either brush with oil and grill or place in saute pan with small amount of EVOO and cook until done 3-4 minutes per side. Remove to a dish and cover with a bit of foil and place in a warm oven.
  2. Saute the onions and garlic in 2 tbsp of the butter until onions are translucent. Add wine and lemon juice and simmer until it has cooked down to half.
  3. Add 3 TBSP more butter and whisk until it is melted.
  4. Remove from heat and add the rest of the butter. As the butter melts the sauce should thicken up. Either strain out the onions and garlic or not as you wish, and stir in half the basil and the tomatoes.
  5. Place the chicken back in the pan, add a slice of goat cheese to each half breast, and simmer lightly until cheese melts. (I found putting a lid on for about a minute sped this up.
  6. Remove chicken to serving platter and spoon over the sauce, adding the remaining basil.
  7. Kimi suggests you serve with garlic mashed potatoes and fresh broccoli. I did steamed new potatoes and the broccoli.

Serves: 4


One thought on “Kimi’s Carabbas Chicken Bryan

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