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Carrabba’s Chicken Bryan

 1 tbsp minced garlic
 1 tbsp minced yellow onion
 2 tbsp butter
 ½ cup dry white wine
 ¼ cup fresh lemon juice
 ⅔ cup cold butter, sliced
 1 ½ cups chopped sun-dried tomatoes
 ¼ cup chopped fresh basil
 ½ tsp kosher salt
 ½ tsp white pepper
 6 boneless skinless chicken breast halves
 extra virgin olive oil, for brushing
 ½ tsp teaspoon salt
 ½ tsp black pepper
 8 oz 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.