Time: 2 hours
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