Carrabba's Chicken Bryan
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
6 boneless skinless chicken breast halves
extra virgin olive oil, for brushing
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese8 ounces other goat cheese, room temperature
1 Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
2 Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
3 Reduce heat to low and stir in cold butter, one slice at a time.
4 Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
5 Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
6 Grill chicken over hot coals 15-20 minutes, or until cooked through.
7 A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.