Grilled Chicken with Warm Goat Cheese and Lemon-Basil Sauce

April 21st, 2011

Grilled Chicken with Warm Goat Cheese and Lemon Basil Sauce

I am no fan of flavorless, boring boneless chicken breasts from the grocery, but this is a pretty amazing application. Fresh and flavorful ingredients make this work. The combination of goat cheese, lemon, basil, tomato and butter are going to make those boring chicken breasts do magic. And it’s simple. All you’ll need is a grill, a saucepan, and about 20 minutes.

Goat cheese, by the way, is a gift from the gods; and this is a great way to consume it.

Grilled Chicken with Warm Goat Cheese and Lemon Basil Sauce

The sauce is key to this dish. Use a roux of butter and flour to saute the onion and garlic. This will get the sauce to just the right thickness as it finishes. Sun dried tomatoes are a great addition but, in a pinch, a spoonful of drained chopped tomato works.

Grilling the chicken breasts adds a nice crisp and touch of smoky flavor to the meat. It’s so good.

Try this recipe. There’s not much of a better way to transform those boring chicken breasts you’ve got kicking around into something great.

Grilled Chicken with Warm Goat Cheese and Lemon-Basil Sauce

Ingredients
  • 6 large chicken breasts
  • 3 TB extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 oz goat cheese, softened to room temperature
  • 2 TB butter mixed with 1.5 TB flour
  • 1 TB finely chopped garlic
  • 1 TB finely chopped yellow onion
  • ½ cup dry white wine
  • ¼ cup freshly squeezed lemon juice
  • 5 TB cold unsalted butter, cut into small pieces
  • 4 TB chopped and drained tomatoes or small handful of sun-dried tomatoes
  • ¼ cup chopped fresh basil
  • ½ tsp salt
  • ½ tsp pepper
Preparation
  1. Pre-heat and clean a gas or charcoal grill.
  2. Make the sauce – Place the butter/flour mixture, garlic, and onion in a large saucepan over medium heat and saute gently until garlic and onion are tender and transparent.  This will smell really good.
  3. Add white wine and lemon juice. I like to tip my saucepan towards the gas flame and set the wine on fire.  It makes quite a flame so be careful. Kick up the heat to medium-high and simmer to reduce liquid by half.
  4. Remove from heat. Add cold butter one piece at a time and stir. Add tomato, basil, salt and pepper.  Stir to blend.
  5. Prepare the chicken – Set grill to medium direct heat. Brush chicken breasts very lightly with olive oil and sprinkle with salt and pepper. Grill breasts 10-15 minutes, flipping once, until meat is firm and juice runs clear.
  6. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last 4-5 minutes of cooking.
  7. Remove from grill. Spoon sauce over each cooked breast.  Serve.
Grilled Chicken with Warm Goat Cheese and Lemon Basil Sauce
Like this blog? Subscribe to monthly emails.

Leave a comment on this post


“An empty belly is the best cook.”
~ Estonian Proverb