So without making you wait any longer....
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)
Grilled chicken breast topped with caprino (goat cheese) cheese and
sun-dried tomato, basil, and lemon butter sauce.
Prep. Time: 0:55
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine- I just use white cooking wine
1/4 cup fresh lemon juice
2/3 (or 10 tbls) cup cold butter - sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. caprino OR other goat cheese - room temperature
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken til’ slightly cooked, then bake at 350 (covered with foil) until cooked through (about 15-20 min).
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast
-Spoon prepared sun-dried tomato sauce over chicken.