Carrabba's Italian Grill Chicken Bryan recipe

Chicken:
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a
large skillet over medium heat and sauté until garlic and onion are
tender and transparent. Add white wine and lemon juice. Increase heat to
medium-high and simmer to reduce by half. Reduce heat to low. Add cold
butter one 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 to 20 minutes or until cooked through. Divide
goat cheese evenly between chicken breasts, placing some on each breast
for the last two minutes of cooking. Place cooked chicken on serving
platter and spoon Sun-Dried Tomato Sauce over chicken.

Serves 6.

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