Carrabba's Chicken Bryan

This is my favorite dinner ever. EVER.

Photo from Carrabbas.com

Serves: 6
Prep. Time: 0:55

1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter - sliced (OR 2/3 cup chicken broth)
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boneless, skinless chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese - room temperature

-Sauté garlic and onion in 2 Tbls. butter 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 by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 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.