Chicken Bryan
Katie Christopher
ingredients
- Chicken:
- 6 large chicken breasts
- 1-2 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 8 oz. goat cheese, softened to room temperature
- Sun-Dried Tomato Sauce:
- 2 Tbsp. butter
- 1 Tbsp. finely chooped garlic
- 1 Tbsp. finely chopped yellow onion
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1/0 Tbsp. cold unsalted butter, cut into small piece
- 1 1/2 cup finely sliced sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/2 tsp. kosher salt
- 1/2 tsp. white pepper
directions
- 1
Sauce:
- 2
Place butter, garlic, and onion in a large skillet over medium heat and saute until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stire to beldn ingredients. Set aside.
- 3
Chicken:
- 4
Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken 15-20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon sauce over chicken.
Source: Heather Tuccolo
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