Ingredients:
***Chicken***
6 large chicken
breasts
2 tablespoons extra-virgin olive oil
1/2 teaspoon
salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to
room temperature
***Sun-Dried Tomato
Sauce***
2 tablespoons butter
1 tablespoon finely chopped
garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white
wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold
unsalted butter, cut into small pieces
1 1/2 cup finely sliced
sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher
salt
1/2 teaspoon white pepper
Directions:
Prepare the
Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet
over medium heat and sauté until garlic and onion are tender and
transparent. Add white wine and lemon juice. Increase heat to medium-high
and simmer to reduce by half. 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: 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 -
20 minutes or until cooked through. Divide goat cheese evenly between
chicken breasts, placing some on each breast for the last two minutes of
cooking. Place cooked chicken on serving platter and spoon Sun-Dried
Tomato Sauce over chicken.
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