4ouncesgoat cheese logcut into eight ¼-inch rounds
4sun-dried tomatoes packed in oilcut into ¼-inch strips
Carrabba’s Grill Baste
1/2cupyellow onionfinely chopped
1/2cupextra virgin olive oil
1/4cupred wine vinegar
2tablespoonsfresh lemon juice
2tablespoonfresh Italian flatleaf parsleyfinely chopped
Carrabba’s Lemon Butter Sauce
12tablespoonscold unsalted buttercut into 1/2-inch cubes
2tablespoonsyellow onionfinely chopped
1/3cupdry white wine
3tablespoonsfresh lemon juice
Salt & pepperto taste
Melt butter over medium heat in a medium saucepan. Add onion and cook until softened, about 2-3 minutes. Then add garlic, cook another 2-3 minutes. Sprinkle flour over onions and garlic and stir to combine and cook for 1-2 minutes, until browned.
Whisk in oil, vinegar, lemon juice, mustard, and sugar. Bring the baste to a boil then reduce heat to medium/low. Add parsley and cook for 5 minutes. Remove from heat and set aside. Be sure to whisk well before you use, as the baste will start to separate.
Lemon Butter Sauce
Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic, and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added to the sauce. Season the sauce with salt and pepper, then remove from heat.
Serve immediately or store sauce up to 2 hours at room temperature. Keep sauce warm over low heat, stirring often, while preparing the recipe of this recipe.
Preheat grill to medium-high heat.
Cut each chicken breast into halves, making 8 thin-cut chicken breast pieces. Season chicken with grill seasoning.
Then right before you lay the chicken on the grill, brush the chicken breasts with 3 tablespoons of grill baste. Add the chicken to the heated grill, close lid, and cook for 5 minutes.
Flip the chicken and cook for another 5 minutes, or until chicken is nicely browned, firm to the touch and the juices are running. Cook chicken 10-15 minutes total until it's no longer pink and has an internal temperature of 165 degrees F.
During the last minute of cooking, top each chicken with one round of goat cheese. Close grill lid and let the cheese melt for a minute. Then remove chicken from grill and set on a platter.
Place 2 pieces of chicken breast on a plate, for a total of 4 servings. Spoon lemon sauce over each serving, as much as you like. Sprinkle with sun-dried tomatoes and fresh basil. Serve immediately.
If the lemon sauce separates remember the sauce will still taste the same, just not have the same look. It will look more like melted butt0r. Cooking the sauce on low heat is key.