Listen. I’m not the biggest fan of a chicken breast, but damn this recipe does it so well. You must try! It’s inspired from the Chicken Bryan meal at Carrabbas and it’s a insanely good. We use ingredients like fresh lemon juice, sun-dried tomatoes, basil, spinach, and goat cheese to turn a basic chicken breast into a masterpiece.
Marinade two large chicken breasts in 2 tbsp of olive oil, the juice of 1 large lemon, 1 tbsp Italian seasoning blend, 1 tbsp salt, and 1 tsp garlic powder. Mix and coat the chicken well, then store in the fridge for 30 minutes.
Add 2 tbsp of avocado oil to a skillet and cook chicken for 7-8 minutes per side over medium heat, until the internal temp of the chicken reaches 165F.
Remove the chicken from the pan and set aside to rest.
Add 1 tbsp butter, 4 minced garlic cloves, 1 diced shallot, 2 tbsp of sun-dried tomato oil, 1/2 cup heavy cream or milk, 1/2 cup chicken broth or water, 1 tsp salt, and the juice of 1 lemon. Stir, scrape up the bits, and simmer on low for 5 minutes. Add 1-2 cups of fresh spinach and cook it down into the sauce for 2-3 minutes until it’s thickened. Yum.
Add the chicken breasts back to the pan and nestle them into the sauce.
Smear a dollop of goat cheese over the top of the chicken breasts, sprinkle over chopped sun-dried tomatoes, spoon over the beauuuuutiful sauce, top with fresh basil and a squeeze of lemon juice, and finally… SERVE!