Tig's Grilled Chicken with a Medallion of Chevre Cheese/Sun-Dried Tomatoes

Serves: 6
Prep. Time: 0:55

2 Tbls. minced garlic
2 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter - sliced
1 1/2 cups chopped sun-dried tomatoes (no substitutes)
1/4 cup chopped fresh basil (no substitutes here, either)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 oz. Chevre (goat cheese )- room temperature

-Sauté garlic and onion in butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
-Spoon prepared sun-dried tomato sauce over chicken.


This is delicious when served with any of the following sides: garlic roasted mashed potatoes , grilled veggies, Fettuccine Alfredo, asparagus, garlic roasted red potatoes, mixed greens salad, Caesar Salad.

Throw in some crusty Italian bread and you are Golden!