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Chicken Bryan
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| 1 tablespoon | minced garlic |
| 1 tablespoon | minced yellow onion |
| 2 tablespoons | butter |
| 1/2 cup | dry white wine |
| 1/4 cup | fresh lemon juice |
| 2/3 cup | cold butter, sliced |
| 1 1/2 cup | chopped sun-dried tomatoes |
| 1/4 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 | goat cheese, room temperature |
directions:
Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. 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; sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken.
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