Chicken Breast with sun-dried Tomato Butter Sauce


  • 2 6-8 oz chicken breast
  • 10 tbs. butter
  • 1 oz goat cheese (or cheese of choice)
  • ¼ cup diced onion
  • 2 tbs. minced garlic
  • ½ oz white wine
  • 3 lemons, juiced
  • 8 sundried tomato pieces diced
  • 1 tsp basil leaves, chopped
  • Salt


Lightly salt each side of the chicken breast and place on a heated grill.  While the chicken is cooking, in a small sauce pan, melt the butter and then add sundried tomatoes, basil, white wine, lemon juice, garlic and a pinch of salt.

When the chicken is almost done, place half piece of goat cheese (or cheese of choice) on each breast.  Once the chicken is fully cooked, remove from grill, and arrange on a plate.

Once the sundried tomato butter sauce has reduced in half, divide the remaining sauce over each chicken breast.