Ingredients Jump to Instructions ↓

  1. 1 T. minced garlic

  2. 1 T. minced yellow onion

  3. 2 T. Butter

  4. 1/2 cup dry white wine

  5. 1/4 cup fresh lemon juice

  6. 1 1/2 cup chopped sun-dried tomato es

  7. 1/4 cup chopped fresh basil

  8. 1/2 t. kosher salt

  9. 1/2 t. white pepper

  10. 6 boned, skinned chicken breast halves extra virgin olive oil - for brushing

  11. 1/2 t. salt

  12. 1/2 tsp. black pepper

  13. 8 oz. caprino OR other goat cheese - room temperature

Instructions Jump to Ingredients ↑

  1. Sauté garlic and onion in 2 T. 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 cold butter, one 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 black pepper. Grill chicken over hot coals 15 - 20 minutes, or until cooked through. A couple of minutes before chicken is done, place equal amounts of cheese on each breast. Spoon prepared sun-dried tomato sauce over chicken.


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