4 boneless and skinless chicken breasts, cut in half
1 ½ teaspoons of your favorite grill seasoning
3 tablespoons of olive oil
4 ounces rindless goat cheese log, cut into 8 (¼- inch) rounds
Lemon butter sauce (see separate receipe)
4 sun-dried tomatoes packed in olive oil, drained, and cut lengthwise into ¼-inch-wide strips
1 tablespoon chopped fresh basil, plus more for garnish
Prepare grill for direct cooking over medium heat.
Meanwhile, using a flat meat pounder, lightly pound each chicken half to an even thickness of about ½ inch. Season with grill seasoning. Let stand at room temperature while the grill heats.
Lightly oil the grill. Brush the chicken on both sides with the grill seasoning. Cook, with the lid closed as much as possible, turning after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total. During the last minute, top each piece with a goat cheese round. Transfer to a platter and tent with aluminum foil to keep warm.
Stir the lemon butter sauce in a small saucepan over very low heat with a heatproof spatula just until warm and smooth, but not hot and melted, about 1 ½ minutes. Stir in the sun-dried tomatoes and basil.
Place 2 chicken pieces on each serving plate. Spoon equal amounts of the sauce over each serving, sprinkle with basil, and serve hot.
Broiled Chicken Bryan:
Broil the chicken in a preheated broiler with the rack adjusted about 8 inches from the source of heat. Cook, turning occasionally, until firm when pressed with a finger, about 10 minutes. Add the goat cheese about 1 minute before the chicken is done.
Tip: Boneless chicken breast is too thin to test correctly with a thermometer, so the "touch test" works best. The more well done the meat, the firmer its texture.
Lemon Butter Sauce:
Makes about 1 cup
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ½-inch pieces, divided
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
1/3 cup dry white wine, such as a Pinot Grigio
3 tablespoons fresh lemon juice
Kosher salt and freshly ground white pepper
Melt 1 tablespoon of the butter in medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.
Reduce the heat to its very lowest setting. A few pieces at a time, whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into an emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all of the butter and 'build" the sauce. Season with salt and pepper. Remove from the heat.
The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low hear when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens, it will still taste the same.
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