Carabba's Chicken Gratella... Does anyone know the recipe for the marinade?

I know the restaurant doesn't give out its recipes, but if anyone knows the recipe for this great chicken, I'd sure appreciate it! Thank you!Carabba's Chicken Gratella... Does anyone know the recipe for the marinade?
no sure dont..


good luckCarabba's Chicken Gratella... Does anyone know the recipe for the marinade?
Check www.copycat.com.
Try this recipe -





Carrabba's Italian Grill Pappardelle Campagnolo








录 cup extra virgin olive oil


陆 lb Italian sausage


陆 cup finely chopped yellow onion


2 medium garlic cloves, finely chopped


1 medium red bell pepper, 录'; julienne


录 cup dry white wine


4 cups canned whole peeled tomatoes (with their juice, finely chopped)


pinch of salt and freshly ground black pepper


pinch crushed red pepper


2 Tbs freshly torn basil leaves


录 cup freshly grated, Pecorino Romano cheese


4 oz goat cheese (crumbled)


1 lb papardelle pasta











1 Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link). Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more.


2 Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.


3 Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tbsp of salt and drop in the pasta all at once, stirring well.


4 When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese. Serve at once.








....or this one is awesome!





Carrabba's Italian Grill Chicken Marsala








1 chicken breast, grilled


1 cup dry Marsala wine


陆 cup butter


pinch salt


pinch black pepper


陆 cup mushrooms, saut茅ed











1 Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.


2 Several tbsp at a time, stir in butter until sauce is creamy.


3 Add hot saut茅ed mushrooms. Pour sauce over grilled chicken before serving.





....how about this :)





Carrabba's Italian Grill Chicken Bryan








For chicken :


6 large chicken breasts


1 to 2 Tbs extra-virgin olive oil


陆 tsp salt


陆 tsp black pepper


8 oz goat cheese, softened to room temperature


For sun-dried tomato sauce :


2 Tbs butter


1 Tbs finely chopped garlic


1 Tbs finely chopped yellow onion


陆 cup dry white wine


录 cup freshly squeezed lemon juice


10 Tbs cold unsalted butter, cut into small pieces


1陆 cups finely sliced sun-dried tomatoes


录 cup chopped fresh basil


陆 tsp kosher salt


陆 tsp white pepper











Prepare the Sun-Dried Tomato Sauce :


1 Place butter, garlic, and onion in a large skillet over medium heat and saut茅 until garlic and onion are tender and transparent.


2 Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.


3 Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.


Prepare the Chicken :


1 Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through.


2 Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.


3 Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
No, but I like that chicken marsalla. Yummy...Good...