Ingredients
2 boneless skinless chicken breasts
kosher salt, to taste fresh ground pepper, to taste olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
4 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon’s worth)
Preparation
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Saute onion and garlic in 2 Tbps butter until soft and fragrant.
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Add remaining 2 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over chicken breasts.
