2 boneless skinless chicken breasts
kosher salt and fresh ground pepper, to taste
olive oil
4 oz goat cheese ………………..................…. 6 sun-dried tomatoes, chopped
2-4 TB fresh basil, chopped….............….. 4 tsp onions, minced
4 tsp garlic, minced …………….................… 8 TB butter, divided
6 TB white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)
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Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper. ~ Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Saute onion and garlic in 2 TB butter until soft and fragrant.
Add white wine and lemon juice; reduce heat to medium-low and simmer 10 minutes to reduce. Add remaining 6 TB butter, whisking in a little at a time, until it melts and mixture is emulsified. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz on each of the goat cheese until cheese warms and softens. To serve, spoon lemon butter sauce over chicken breasts. Serves 2