We are a family that loves goat cheese. This dish is really yummy, assuming you follow the directions correctly it’ll look just as pretty as it’s supposed to instead of mine lol.
My sauce ended up getting clunkly due to not reading the directions correctly and adding it to the sauce instead of dividing on the chicken, but here’s how it’s supposed to look -
Grilled Chicken with Warm Goat Cheese and Lemon-Basil Sauce
(Adapted from Victory or Death in the Kitchen)
6 large chicken breasts
3 TB extra-virgin olive oil
½ tsp salt
½ tsp black pepper
8 oz goat cheese, softened to room temperature I used 4oz regular and 4oz garlic and herb blend
2 TB butter mixed with 1.5 TB flour
1 TB finely chopped garlic
1 TB finely chopped yellow onion
½ cup dry white wine
¼ cup freshly squeezed lemon juice
5 TB cold unsalted butter, cut into small pieces
4 TB chopped and drained tomatoes or small handful of sun-dried tomatoes
¼ cup chopped fresh basil
½ tsp salt
½ tsp pepper
Pre-heat and clean a gas or charcoal grill.
Make the sauce – Place the butter/flour mixture, garlic, and onion in a large saucepan over medium heat and sauté gently until garlic and onion are tender and transparent. This will smell really good.
Add white wine and lemon juice. I like to tip my saucepan towards the gas flame and set the wine on fire. It makes quite a flame so be careful. Kick up the heat to medium-high and simmer to reduce liquid by half.
Remove from heat. Add cold butter one piece at a time and stir. Add tomato, basil, salt and pepper. Stir to blend.
HERE”S WHERE I WENT WRONG…..DON’T ADD THE CHEESE!
Prepare the chicken – Set grill to medium direct heat. Brush chicken breasts very lightly with olive oil and sprinkle with salt and pepper. Grill breasts 10-15 minutes, flipping once, until meat is firm and juice runs clear. When you flip them over, divide goat cheese evenly between chicken breasts, placing some on each breast for the last 4-5 minutes of cooking.
Thank you to our reader Amanda for sending a photo of your dish!