“Carrabba’s Chicken Bryan” is one of my all-time favorite restaurant dishes. I simply enjoy the chicken bits smothered in a zesty lemony basil sauce with a bit of goat cheese added on top. I like having this with mashed potatoes on the side because I want to make the most of the delicious sauce. Who would miss that?

Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 ounces goat cheese, cut into 4 equal portions

For the Lemon Butter Sauce

• 8 tablespoons unsalted butter, divided
• ¼ cup finely chopped onion
• 2 teaspoons minced garlic
• ¾ cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons sun-dried tomatoes, drained and thinly sliced
• 2 tablespoons fresh basil, thinly sliced and divided
• Salt and black pepper, as needed

Instructions

1. Prepare the chicken. Place each chicken breast between two sheets of plastic wrap and gently pound it to an even thickness, about ½ inch. Pat the chicken dry, then season both sides with salt and pepper and coat lightly with olive oil.
2. Cook the chicken. Heat a grill or grill pan over medium-high heat. Cook the chicken for 4 to 6 minutes per side, depending on its thickness, until browned and the center reaches 165°F. Transfer it to a plate and loosely cover with foil.
3. Shape the goat cheese. Form each portion of goat cheese into a small disk roughly the size of the center of each chicken breast. Set aside while you prepare the sauce.
4. Cook the onion and garlic. Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
5. Reduce the wine. Pour in the white wine and lemon juice. Bring the mixture to a gentle simmer and cook until the liquid has reduced by about half, approximately 5 to 7 minutes.
6. Finish the sauce. Reduce the heat to low and whisk in 2 tablespoons of butter. Remove the skillet from the heat, then gradually whisk in the remaining 4 tablespoons, one tablespoon at a time. Keep whisking until the sauce is smooth and slightly thickened.
7. Add the tomatoes and basil. For a smoother sauce, strain out the onion and garlic, then return the sauce to the warm skillet. Stir in the sun-dried tomatoes and half of the sliced basil. Taste and adjust the seasoning if needed.
8. Assemble and serve. Place one portion of goat cheese on each warm chicken breast. Spoon the lemon butter sauce and sun-dried tomatoes over the top, then finish with the remaining fresh basil. Serve immediately.

Carrabba’s-An Open Kitchen Host

There is nothing not to love about Carrabba’s Italian Grill restaurant. If you fancy an impressive open kitchen experience, this is one of the few eatery options that offer it.

You may order something from our menu and see how the food is prepared right in front of you, with all these cooking aromas tantalizing your senses to the max.

This is why I enjoy going and eating there so much. Also, Carrabbas is one of those “must-visit restaurants” if you’re in Huston, Texas. 

What Makes Chicken Bryan Dish So Tasty?

Many people are wondering what is the secret behind the famous “chicken Bryan” that makes it so delicious. It’s actually in the layering and blending of flavors. Goat cheese, which is a key ingredient, gives the dish another dimension. With the addition of basil and sun-dried tomato, the end result is totally tasty.

Slight variations–the same lemon-butter sauce will also complement a pasta dish nicely. The same recipe applies to making the Carrabba’s Filet Bryan (beef) if you also wish to try its beef counterpart.

If you’ve liked this recipe, I’m sure you’ll like these:

EL POLLO LOCO CHICKEN RECIPE (COPYCAT)

KFC CHICKEN LITTLES RECIPE (COPYCAT)

HOMEMADE MCDONALD’S CHICKEN MCGRIDDLES (COPYCAT)

Fancy something different for dinner tonight? Our delectable roasted beef shank recipe, topped with a gorgeous vegetable medley, is the ideal comfort food for those looking to warm up during the week with a fragrant and flavourful meal!

Whether you prefer to slow cook or just use your regular oven, our recipe can be adapted to suit your facilities to ensure that no matter how it is cooked, your roasted beef shank will be unlike any other meal you’ve had before.

I see your interest is piqued. Let me guide you through how to make this beautiful meal!

What is a Beef Shank

Unlike any other beef cut, beef shanks originate from the legs of a cow. However, there is also a range of other meat shanks, including veal, which can be turned into a beautiful Osso Bucco.

Shank meat is relatively volatile, and if not cooked correctly, the meat can become tough and lose the beautifully rich flavor that the cut is credited for. However, with slow and careful preparation, using techniques such as braising, you can lock in the delicious juices and create a gorgeous meal oozing with flavorful juices.

When it comes to beef shanks, they are ideal for those of us with busy days. Due to them being the ideal cut to roast for several hours on low heat, you can go about your day and save yourself some waiting time by being productive!

Additionally, beef shanks are cost-efficient cuts and often come with soup bones, with bones smothered in meat, and are ideal for making beautiful stock to use across your other dishes. With them being so full of flavor, they are a steal at your local meat counter.

Ingredients

For the Beef Shanks

• 2 lbs (900g) beef shanks, trimmed if needed

• ½ tsp salt

• ½ tsp black pepper

• 1 cup all-purpose flour

• ½ tsp salt

• ¼ tsp paprika

• 2 tbsp vegetable oil

For the Braise

• 1 cup chopped onions

• 4 large celery stalks, chopped

• 1 cup carrots, chopped

• 3 cloves garlic, minced

• ½ cup dry Sherry

• 16 oz low-sodium chicken broth

• 2 tsp ground cumin

• ½ tsp smoked paprika

For the Gremolata

• 1 large lemon, zested

• 1 cup fresh parsley, finely chopped

• 3 cloves garlic, minced

Instructions

1. Season & Dredge the Beef
   Trim any excess fat from the beef shanks. Season with salt and pepper. In a shallow dish, mix flour, salt, and paprika. Lightly coat each beef shank in the seasoned flour, shaking off the excess.

2. Brown the Shanks
   Heat the oil in a large skillet over medium heat. Brown the beef shanks for 4–5 minutes per side until golden. Transfer to a plate and set aside.

3. Sauté the Vegetables
   In the same skillet, add the onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 1–2 minutes more.

4. Deglaze & Season
   Pour in the Sherry and scrape up any browned bits from the bottom of the pan. Stir in the cumin and smoked paprika.

5. Braising Methods

   Slow Cooker:
   Transfer vegetables to a slow cooker, place the browned beef shanks on top, pour in the chicken broth, cover, and cook on low for 4–6 hours until the meat is fork-tender.

   Oven:
   Preheat oven to 250°F (120°C). Transfer vegetables and beef shanks to a Dutch oven, add the chicken broth, cover, and bake for about 4 hours until tender.

6. Make the Gremolata
   While the beef cooks, mix the lemon zest, parsley, and garlic in a small bowl.

7. Serve
   Once the beef is tender, place on a serving platter with the vegetables and sprinkle generously with gremolata. Serve hot with crusty bread or mashed potatoes.

Storage Tip: Leftovers keep well in the fridge for up to 3 days or can be frozen for 2 months.

Extra Tips and Tricks for Beef Shank

• You may be wondering: ‘What is the best wine for cooking?’. Well, I personally opt for either a dry Sherry, when white wines can help blend my medley of flavors, or a dry Marsala, when red wines can do the job. Too often, I open a bottle of wine and am left with the dilemma of having to consume it immediately – however, I’ve learned that if I keep a dry bottle of wine loitering about, then I can use it when cooking! Costs typically between 8 to 15 dollars per bottle – which is fantastic considering the amount of dishes you can make.
• This dish is beautifully flavored with a traditional mirepoix, which is a blend of chopped celery, carrots, and onions, which is a classic mix used to enhance many dishes.
• Do you want to bring this dish to new heights and experiment more? Top this dish with gremolata, chopped parsley, lemon zest, and finely chopped garlic mixed together, which adds a lovely finishing touch to your dish.

Subway is a famous American restaurant chain that sells the best sandwiches, salads, and beverages around the globe. Their sandwiches are so good that you instantly become a fan. The good thing is you can make sandwiches like theirs at home too.

But first!!! Let’s talk about their tasty Subway bread loaf because the perfect sandwich starts with ideal bread! Right? So, I’m here with a fantastic Subway bread copycat recipe that will surely give you the perfect bread, just like the Subway sandwich bread.

This is the best recipe for making delicious subway bread at home. It contains all the natural ingredients. It’s the easiest and simplest recipe and would make your bread better than the subways bread. The bread you make with this recipe is soft, light, spongy, and has a beautiful brown crispy crust.

Subway Bread Copycat Recipe

If you’ve ever wanted to recreate that soft, flavorful Subway bread at home, this recipe will get you incredibly close — perfect for loading up with your favorite sandwich fillings.

Ingredients

• 2 ½ – 2 ¾ cups all-purpose flour

• 1 tbsp dry active yeast

• 1 tbsp sugar

• 1 ½ tsp salt

• 4 tbsp olive oil

• 1 cup warm water

• Butter (for brushing, optional)

Instructions

1. Activate the Yeast

   • In a large mixing bowl, combine warm water, sugar, salt, yeast, and olive oil.

   • Stir gently, then let it sit for about 5 minutes until bubbly and frothy.

2. Make the Dough

   • Add 1 cup of flour and mix with a stand mixer (or by hand) for 4–5 minutes.

   • Gradually add the remaining flour, ¼ cup at a time, until a soft, slightly sticky dough forms. (It should stick to the bottom of the bowl — don’t over-flour.)

   • Total mixing time should be around 8 minutes.

3. Knead & First Rise

   • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic.

   • Shape into a ball, place back in the bowl, cover with a clean towel or plastic wrap, and let rise for 30 minutes.

4. Shape & Second Rise

   • Punch down the dough and divide it into 4 equal pieces.

   • Shape each piece into a loaf about 9–10 inches long.

   • Place loaves on a parchment-lined baking sheet, spacing them at least 2 inches apart.

   • Cover and let rise for 1 hour, or until doubled in size.

5. Bake

   • Preheat oven to 350°F (175°C).

   • Remove cover and bake loaves for about 25 minutes, or until golden brown.

6. Finish & Serve

   • For softer, more flavorful bread, brush hot loaves with melted butter right out of the oven.

   • Let cool for at least 30 minutes before slicing.

   • Fill with your favorite meats, cheeses, and veggies, and enjoy your homemade Subway-style sandwich.