Ingredients Jump to Instructions ↓

  1. Chicken

  2. 6 Chicken breasts (large)

  3. 1 tablespoon 15ml Extra-virgin olive oil - (to 2)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 8 oz 227g Goat cheese - softened to

  7. Room temperature

  8. Sun Dried Tomato Sauce

  9. 2 tablespoons 30ml Butter

  10. 1 tablespoon 15ml Finely-chopped garlic

  11. 1 tablespoon 15ml Finely-chopped yellow onion

  12. 1/2 cup 118ml Dry white wine

  13. 1/4 cup 59ml Freshly-squeezed lemon juice

  14. 10 tablespoons 150ml Cold unsalted butter - cut small pieces

  15. 1 1/2 cups 93g / 3 1/3oz Finely-sliced sun-dried tomatoes

  16. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  17. 1/2 teaspoon 2 1/2ml Kosher salt

  18. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

Instructions Jump to Ingredients ↑

  1. Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saute 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.

  2. 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.

  3. 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 to 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.

  4. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

  5. This recipe yields 6 servings.


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