Italian Grill Chicken

Chicken 

6 large chicken breasts 
1 to 2 tbsp extra-virgin olive oil 
½ tspn salt 
½ tspn black pepper 
8 oz goat cheese, softened to room temperature 

Sun-Dried Tomato sauce 

2 tbsp butter 
1 tbsp finely chopped garlic 
1 tbsp finely chopped yellow onion 
½ cup dry white wine 
¼ cup freshly squeezed lemon juice 
10 tbsp cold unsalted butter, cut into small pieces 
1 ½ cups finely sliced sun-dried tomatoes 
¼ cup chopped fresh basil 
½ tspn kosher salt 
½ tspn white pepper 

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. 

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 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. 

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

Serves 6.


Shared by Debbie McLean Warner