6 whole boneless/skinlees chicken breasts (cut each breast in half) 1 stick butter 2 cloves of garlic-pressed 2 med. slices of onion-pressed 1 cup dry white wine 1/2 cup lemon juice 1 1/4 cup sun dried tomatoes 1 cup basil leaves 12 goat cheese medallions (slices)
Cut each chicken breast in half and place on grill (on top rack) for about 30-45 minutes. Yeilds 12 separate pieces of chicken. While chicken is cooking, place 2 tbs. butter, pressed garlic and pressed onion in medium pan. Cook on low-medium heat until garlic and onion are transparent. Then slowly add wine and lemon juice. Continue to cook until that mixture comes to a boil. Add sundried tomatoes, basil, and rest of butter one tbs at a time. Cook for another 1-2 minutes and set pan to the side until chicken is done.
Once chicken is ready to come off of grill, turn pan full of sauce back on to warm it back up. Place 2 pieces of chicken per plate (equals one breast). Top with sauce and place sundried tomatoes/basil on top of chicken breast. Add one goat cheese medallion per piece of chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLIEGURL2003.