Carrabbas Chicken Bryan

I'm having a dinner party and this is what I'm making.  Because it's my favorite.  These amounts are for eight people.  I got it from food.com so the amounts can easily changed.

Recipe:

8 boneless skinless chicken breasts
4 to taste kosher salt, to taste
4 to taste fresh ground pepper, to taste
4 to taste olive oil
16 ounces goat cheese
24 sun-dried tomatoes, chopped
8 -16 tablespoons fresh basil, chopped
16 teaspoons onions, minced
16 teaspoons garlic, minced
32 tablespoons butter, divided
24 tablespoons white wine
2 cups fresh lemon juice (about 1 large lemon's worth)
Directions:


Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.

Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.

Sautee onion and garlic in 2 Tbsp butter until soft and fragrant.

Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.

Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.

Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).

Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.

To serve, spoon lemon butter sauce over chicken breasts.

Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!