Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon minced yellow onion
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 2/3 cup cold butter, sliced
• 1 1/2 cups chopped sun-dried tomatoes
• 1/3 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 6 boneless skinless chicken breast halves
• extra virgin olive oil, for brushing
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces caprino cheese or 8 ounces goat cheese, room temperature

Instructions

1. Saute garlic and onion in 2 tablespoons butter in a large skillet over medium heat until tender.

2. Stir wine and lemon juce into skillet, increase heat to medium-high, and simmer to reduce by half.

3. Reduce heat to low and stir in cold butter, one slice at a time.

4. Stir in tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.

5. Brush chicken breasts with olive oil and sprinkle with salt and black pepper.

6. Grill chicken over hot coals (or bake in oven) 15-20 minutes, or until cooked through.

7. A couple of minutes before chicken is done, place equal amounts of cheese on each breast.

8. Spoon prepared sun-dried tomato sauce over chicken.