1 T minced garlic
1 T minced onion
2 T butter
6 T balsamic vinegar
juice of 2 lemons (1/4 c)
2/3 c cold butter, cubed
1 1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped
1/2 t salt, plus a little more
1 t pepper, separated
6 boneless chicken breasts
olive oil
8 oz goat cheese, at room temperature
1. In a large skillet over medium heat, saute garlic and onion in butter until soft; stir in vinegar and lemon juice, increase heat to medium-high, and simmer to reduce to half.
2. Reduce heat to low and stir in butter, one piece at a time; stir in tomatoes, basil, salt, and 1/2 teaspoon of pepper; remove from heat and set aside.
3. Brush chicken with olive oil and sprinkle with salt and remaining 1/2 teaspoon pepper; grill over hot coals until cooked through, about 7-10 minutes on each side. A few minutes before chicken is done, place equal amounts of goat cheese on each piece.
Serve topped with tomato sauce.
