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!

Butterflied Leg of Lamb with Rosemary

3/4 cup dry red wine
1/2 cup extra virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic

4-5 lb leg of lamb, butterflied

Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.

To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.

My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!