Ingredients

1 tbsp. minced garlic

1 tbsp. minced yellow onion

2 tbsp. butter

1/2 c. dry white wine

1/4 c. fresh lemon juice

2/3 c. cold butter, sliced

1 1/2 c. chopped sun-dried tomatoe

1/4 c. c;hopped fresh basil

1/2 tsp. kosher salt

1/2 tsp. white pepper

6 boneless skinless chicken breast halves

1/2 tsp. salt

1/2 tsp. black pepper

8 oz. goat cheese, room temp

Olive oil for brushing

Preparation

  1. Saute garlic and onion in 2 Tbls. butter in a large skillet over med heat until tender
  2. Stir wine and lemon joice into skillet, increase heat to med high, and simmer to reduce to half
  3. Reduce heat to low and stir in cold butter, one slice at a time.
  4. Stir in tomatoes, basil, kosher salt, and white pepper, remove from heat; set aside.
  5. Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
  6. Grill checken over hot coals 15-20 minutes, or until cooked through.
  7. A couple of minutes before chicken is done, place equal amounts of cheese on each breast. Spoon prepared sun-dried tomato sauce over chicken.