Ingredients
- FOR CHICKEN
- 6 (24 ounces) boneless skinless chicken breasts (large breasts)
- 1 tablespoon olive oil (extra-virgin)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces goat cheese (softened to room temperature)
- FOR SUN-DRIED TOMATO SAUCE
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped yellow onion
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 10 tablespoons unsalted butter (cold, cut into small pieces)
- 1 1/2 cups sun-dried tomatoes (finely sliced)
- 1/4 cup chopped basil (fresh)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
How to Make
-
TO PREPARE THE SUN-DRIED TOMATO SAUCE
-
Step 1: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent.
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Step 2: Add white wine and lemon juice.
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Step 3: Increase heat to medium-high and simmer to reduce by half.
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Step 4: Reduce heat to low. Add cold butter one piece at a time.
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Step 5: Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
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TO PREPARE THE CHICKEN
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Step 6: Reduce charcoal briquettes to white-hot coals.
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Step 7: Brush chicken breasts with olive oil and sprinkle with salt and pepper.
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Step 8: Grill chicken over hot coals 15 to 20 minutes or until cooked through.
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Step 9: Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
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Step 10: Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
We hope you enjoy this recipe!
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