I originally wanted to try the Barefoot Contessa’s recipe for chicken with goat cheese and sun-dried tomatoes but when I realized I was going to have to layer the cheese and tomatoes under the skin before I baked it I decided not to because I have texture issues.
So I decided to do a quick search for a similar type recipe and then I remembered that I like the Chicken Bryan at Carrabba’s which is essentially the same thing. So here is the recipe I used from food.com.
2 boneless skinless chicken breasts (I used 4, but cut them in half to make 8 pieces because they were so thick.)
kosher salt, to taste
fresh ground pepper, to taste
4 ounces goat cheese (I used about 6 oz. for 8 pieces)
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine (I used pinot grigio.)
1/2 cup fresh lemon juice (about 1 large lemon’s worth)
1) Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2) Grill chicken until done (internal temp of 165F) – prepare lemon butter sauce while chicken is grilling.
3) Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4) Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5) Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6) Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7) Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8) To serve, spoon lemon butter sauce over chicken breasts.
Probably the only change I would make is slicing the chicken breasts length wise to make them thinner cause mine were so thick and actually grilling them (like on the grill or in a grill pan). I sauteed them and they turned out fine but they didn’t have the grill marks on them. The picture below is how they turned out for me.