Page 146 - My Cookbook

INGREDIENTS
4 (8 oz) boneless, skinless chicken breasts
1-1/2 tsp Grill Seasoning ( see reverse)
3 Tbls Grill Baste ( see reverse)
4 oz goat cheese, cut into 8 rounds
12 Tbls (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, divided
2 Tbls finely chopped yellow onion
2 minced garlic cloves
1/3 cup dry white wine
3 Tbls lemon juice
4 sun dried tomatoes, packed in oil, drained, cut lengthwise into 1/4-inch strips
1 Tbls chopped fresh basil, plus more for garnish
Kosher salt and white pepper
Carrabba's Grill Seasoning
1/4 cup kosher salt
2 Tbls fresh ground black pepper
Carrabba's Chicken Bryan

Chicken
Makes 6 servings ∙ Difficulty Medium ∙ Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
DIRECTIONS
Preheat grill to medium hot. While grill is heating, pound chicken breasts to 1/2-inch thickness and cut in half. Sprinkle grill seasoning over the 8 pieces of chicken, seasoning all sides.
When grill is hot, clean grates and lightly oil. Brush the chicken pieces on all sides with Grill Baste and arrange on grill
Cook chicken with the lid closed, until chicken is nicely browned on grill side, about 5 minutes. Flip chicken and continue grilling until chicken feels firm when pressed with finger, about 10 minutes total.
During the last minute, top each chicken piece with a round of goat cheese. After 1 minute, remove chicken to a holding platter, cover with foil to keep warm, and set aside.
In a medium skillet, make sauce by melting 1 Tbls butter over medium heat. Add onion and garlic and cook, stirring often until onion is translucent but not browned, about 3 minutes.
Add wine and lemon juice and bring to a boil over high heat. Boil until liquid is reduced to about 2 Tbls, about 3 minutes. Reduce heat to lowest setting and whisk in remaining 11 Tbls “butter, a piece at a time, letting each piece soften before adding the next.
Remove from heat and taste for seasoning. Stir in sun dried tomatoes and basil.
Arrange chicken, 2 pieces per serving, on plates and divide sauce evenly over chicken. Garnish with additional basil and serve immediately.