Italian Grilled Chicken
Difficulty: Medium
Time: 2 hours
Serves: 6
Vineyard Creek
Pinot Grigio
  • 6 large chicken breasts
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces goat cheese softened to room temp
  • 2 tablespoons of butter
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped yellow onion
  • ½ cup Vineyard Creek Pinot Grigio
  • ¼ cup freshly squeeze lemon juice
  • 10 tablespoons cold unsalted butter cut into small pieces
  • 1 ½ cup finely slice sun dried tomatoes
  • ¼ cup chopped fresh basil
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper

Prepare the sun dried tomato sauce: Place butter, garlic and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add Vineyard Creek Pinot Grigio 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 sundried tomatoes, basil salt and pepper and stir to blend ingredients. Set aside.

Prepare the chicken: Reduce charcoal briquette to white hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals for 15-20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last 2 minutes of cooking. Place cooked chicken on serving platter and spoon sun dried tomato sauce over chicken