Carrabba's Chicken Bryan

• minced garlic1 tablespoon
• minced yellow onion1 tablespoon
• butter↗2 tablespoons
• dry white wine↗1⁄2 cup
• fresh lemon juice↗1⁄4 cup
• cold butter, sliced↗2⁄3 cup
• chopped sun-dried tomatoes1 1⁄2 cups
• chopped fresh basil1⁄4 cup
• kosher salt↗1⁄2 teaspoon
• white pepper1⁄2 teaspoon
• boneless skinless chicken breast halves↗6
• extra virgin olive oil, for brushing↗
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• ounces caprino goat cheese or 8 ounces other goat cheese, room temperature↗8 ounces

Step-by-step instructions

1. 1

   Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.

2. 2

   Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.

3. 3

   Reduce heat to low and stir in cold butter, one slice at a time.

4. 4

   Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.

5. 5

   Brush chicken breasts with olive oil and sprinkle with salt and black pepper.

6. 6

   Grill chicken over hot coals 15-20 minutes, or until cooked through.

7. 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.