Grilled Chicken with Goat Cheese and Sundried Tomatoes

Main Dish

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- Four (4) chicken breasts, thinly sliced

- Goat cheese, cut 1/4 inch thick

- 1/2 large white onion

- 2 garlic cloves, minced

- 1/3 cup sundried tomatoes, sliced in thin strips

- 1/4 cup lemon juice

- 1/4 cup of white wine

- Olive Oil

- Salt, to taste

- Pepper, to taste



- Prep your grill.  We like to place the charcoals in the center, leaving about 5 inches around the outside so the chicken does not cook on direct heat.

- Place chicken breasts on a baking sheet.  Top with a little bit of olive oil, salt and pepper, to taste.  Set aside.

- When one side of the chicken is done, place a small pan (we use an iron skillet) in the middle of the grill, directly above the fire.  Line pan with about 2 tbsp. olive oil.  Once hot, saute the onions. When they become translucent, add the sundried tomatoes and garlic.  When garlic become aromatic, add lemon juice and white wine.

- Once internal temp. of the chicken reaches 165 F, place on a baking sheet and let them rest.  

- Top each chicken breast with goat cheese and drizzle the hot sundried tomato lemon sauce on top.


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