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2 boneless skinless chicken breasts- kosher salt, to taste
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fresh ground pepper, to taste
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4 ounces goat cheese
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6 sun-dried tomatoes, chopped
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2-4 tablespoons fresh basil, chopped
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4 teaspoons onions, minced
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4 teaspoons garlic, minced
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8 tablespoons butter, divided
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1⁄2 cup white wine
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4 tablespoons fresh lemon juice
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Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
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Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
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Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
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Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
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Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
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Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
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Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
#italian #copycat #chicken