Just Like Carrabbas Chicken Bryan

For the Sun-Dried Tomato Sauce:

Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.

Add white wine (or chicken broth) and lemon juice. Increase heat to medium-high and simmer to reduce by half.

Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

For the chicken:

For grilling:
Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15-20 minutes or until cooked through.

For stove top:
Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through

Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.

To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.