The addition of goat cheese and sundried tomatoes complements this dish nicely. I often substitute other types of cheese (like fontina), and have served this with oven roasted tomatoes as well. Feel free to use your favorite ingredients.
4 Chicken Breasts, Boneless & Skinless
Grill Seasoning (See recipe or purchase pre-made)
Lemon-Butter Sauce (See recipe or purchase pre-made)
4 oz. Goat Cheese
¼ Cup Sundried Tomatoes, Sliced
Fresh Basil, Chopped (Garnish)
Chicken: Cut each breast in half. Drizzle each chicken breast with olive oil and sprinkle liberally with the grill seasoning. Cook the chicken breast on an outdoor grill over medium heat (make sure the grill grates are lightly oiled). Cook, with the lid closed, approx. 5 minutes. Turn the chicken over, and cook for an additional 5 minutes, until the chicken has cooked through. Place the chicken on a serving dish, and top with warm lemon-butter sauce, a dollop of fresh goat cheese and a slice of sundried tomatoes. Garnish with chopped basil if desired.