Salt and pepper to taste
Olive oil
4 oz goat cheese
6 sun-dried tomatoes, chopped
2-4 tbsp fresh basil, chopped
4 tsp onion, minced
4 tsp garlic, minced
1 stick butter, divided
6 tbsp white wine
½ cup fresh lemon juice
Brush chicken on both sides with olive oil and season with salt and pepper. Grill chicken until done (internal temp of 165°).
While chicken is grilling, sautee onion and garlic in 2 tbsp butter. Add white wine and lemon juice, reduce heat to medium-low and simmer for 10 minutes. Add remaining 6 tbsp butter, a little at a time, until it melts. Add chopped sun-dried tomatoes and basil and reduce heat to low. Watch sauce carefully to avoid overheating.
Top each chicken breast with 2 oz goat cheese until cheese warms and softens. Spoon lemon butter sauce over chicken breasts before serving.
