Goat Cheese and Sundried Tomato Grilled Chicken

31 Oct

One of my favorite recipes, I first saw it as Chicken Bryan at Carabbas but now i’ve just made it my own and tried to figure out how to recreate it

Goat Cheese and Sundried Tomato Grilled Chicken

2 boneless skinless chicken breasts
4 oz fresh goat cheese
1 bag of sundried tomatoes
4 tbsp chopped fresh basil
salt to taste
black pepper to taste
1/2 an onion, minced
4 tsp of minced garlic
8 tbsp butter
1 cup of dry white wine (chardonnay is fine, i used columbia crest)
1/2 cup of lemon juice

Brush both sides of the raw chicken with salt and pepper. Then grill the chicken until its fully cooked and set aside.

we use our george foreman, so i had to cut the chicken in half

while the chicken is grilling, saute the onion and garlic on medium heat with about 3 tbsp of butter until they are soft and there is a little color change. Then add the white wine and lemon juice and reduce the heat to medium-low to allow the mixture to reduce and simmer for about 10 minutes. Finally add the remaining 5 tbsp. of butter a little at a time, watch it melt, the sauce thickens and smells delicious. Add the sundried tomatoes and basil and stir.

look how fragrant and delicious this sauce looks.

Finally, when the grilled chicken is just about done, top the grilled chicken with a small amount of cold goat cheese on each piece. The goat cheese will get warm from the chicken, then top the goat cheese with the lemon butter sauce and enjoy. Serve over couscous, pasta, mashed potatoes, whatever you want!


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