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| Ingredients: |
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cup chopped sun-dried tomatoes |
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
6 boned, skinned chicken breast halves
Extra virgin olive oil (for brushing)
1/2 teaspoon each salt and black pepper
8 ounces goat cheese, room temperature |
| Cooking
Instructions: |
Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
Brush chicken breasts with olive oil; sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken. |
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