Italian Grilled Chicken
Source of Recipe
shared
List of Ingredients
Chicken
6 large. chicken breasts
2 T. 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 T. butter
1 T. garlic, finely chopped
1 T. yellow onion, finely chopped
1/2 cup. Dry White wine
1/4 cup. lemon juice, freshly squeezed
10 T. cold unsalted butter, cut into small pieces
1 1/2 cup. sun-dried tomatoes, finely sliced
1/4 cup. fresh basil, chopped
1/2 tsp. kosher salt
1/2 tsp. white pepper
Recipe
Prepare the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in a large. skillet, over med. heat, and saute until garlic and onion are tender and transparent.
Add white wine and lemon juice.
Increase heat to med-high, and simmer to reduce by 1/2.
Reduce heat to low.
Add cold butter 1 piece at a time.
Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients.
Set aside.
Prepare the Chicken:
Reduce charcoal briquettes to white-hot coals.
Brush chicken breasts with olive oil, and sprinkle with salt and pepper.
Grill chicken over hot coals 15-20 mins., or until cooked through.
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last 2 mins. of cooking.
Place cooked chicken on serving platter, and spoon Sun-Dried Tomato Sauce over chicken.
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