A few years ago our friends introduced us to this delicious meal. It instantly became a family favorite. If you have ever tried this dish at Carrabas you know exactly how good this is. Even though this recipe is not the exact same as theirs, I have to say it is just as tasty in my eyes. Its a perfect combo of sweet and tangy. You won't be sorry to try this chicken dish out!
3 boneless skinless chicken breasts butterfly cut to make
Fresh ground pepper
8 ounces goat cheese
1 1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
2 tbsp onion, minced
2 tbsp garlic, minced
12 tbsp butter, divided
5 tbsp white grape juice
3 tbsp white vinegar
3/4 cup fresh lemon juice
Brush chicken on both sides with olive oil. Season to taste with kosher salt and cracked pepper. Grill chicken until done. (internal temp of 165F) Prepare lemon butter sauce while chicken is grilling.
Saute onion and garlic in 2 tbsp butter until soft and fragrant. Add lemon juice, vinegar and lemon juice,reduce heat to medium low and simmer 10 minutes to reduce by half.
Add remaining butter, a little at a time, until it melts and is emulsified.
Add chopped sun-dried tomatoes and basil and heat until hot. ( do not overheat or sauce may break)
Top nearly-done chicken breasts with the goat cheese until cheese warms and softens.
To serve, spoon sauce over chicken.