Chicken Bryan
Ingredients:
3 boneless skinless chicken breasts butterfly cut to make
Kosher salt
Fresh ground pepper
olive oil
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
Directions:
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.
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