Ingredients
1tbspgarlic,minced
1tbspyellow onion,minced
2tbspbutter,plus additional ⅔ cup sliced cold butter
½cupdry white wine
¼cupfresh lemon juice
cupcold butter,sliced
1½cupssun-dried tomatoes,chopped
¼cupfresh basil,chopped
½tspkosher salt
½tspwhite pepper
6chicken breast,halves, boneless, skinless
extra virgin olive oil,for brushing
½tspsalt
½tspblack pepper
8ozcaprino goat cheese,or other goat cheese, room temperature
pasta,any kind
salads
Preparation
Saute garlic and onion in 2 tablespoons of 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 remaining cold butter, 1 slice at a time.
Stir in tomatoes, basil, kosher salt, and white pepper. Remove from heat; set aside.
Brush chicken breasts with olive oil and sprinkle with salt and pepper.
Grill chicken over hot coals for 15 to 20 minutes, or until cooked through.
A couple of minutes before the chicken is done, place equal amounts of cheese on each breast. Spoon prepared sun-dried tomato sauce over chicken.
Serve and enjoy.
