Chicken Bryan

2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice

1.Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.


2. Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.


3. Sautee onion and garlic in 2 Tbps butter until soft and fragrant.


4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.


5. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.


6. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).


7. Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.


8. To serve, spoon lemon butter sauce over chicken breasts.


9.Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!


Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KATHYHARRIOTT1.