Servings: 6

1 tbsp minced garlic 1 tbsp minced garlic
1 tbsp minced onion 1 tbsp minced onion
1/2 c dry white wine ½ c dry white wine
1/4 c fresh lemon juice ¼ c fresh lemon juice
2/3 c chicken broth ⅔ c chicken broth
1 tbsp butter 1 tbsp butter
1 1/2 c chopped sun-dried tomatoes 1 ½ c chopped sun-dried tomatoes
1/4 c chopped basil ¼ c chopped basil
1/2 tsp kosher salt ½ tsp kosher salt
1/2 tsp white pepper ½ tsp white pepper
6 chicken breast halves 6 chicken breast halves
Extra virgin olive oil Extra virgin olive oil
8 oz caprino or other goat cheese, room temp 8 oz caprino or other goat cheese, room temp

Sauté garlic and onion in 1 tbsp olive oil in a large skillet over medium heat until tender.
Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce half.
Reduce heat to low and stir in chicken broth and butter.
Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
Brush chicken breasts with olive oil and sprinkle with ½ tsp each of salt and black pepper.
Grill chicken over hot coals 15 to 20 minutes, or until cooked through.
A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
Spoon prepared sun-dried tomato sauce over chicken.