' Brys Estate - Grilled Chicken with Sun Dried Tomatoes, Goat Cheese & Basil Butter Sauce

Grilled Chicken with Sun Dried Tomatoes, Goat Cheese & Basil Butter Sauce

Recipe by Patrick Brys

At a Glance

Serves: 4


- 4 chicken breasts
- 4 oz. goat cheese - broken into large crumbles
- sun dried tomatoes (packed in oil) - purchase them pre-cut or cut into 1/4 inch strips
- 1/4 cup diced shallots
- 1 tbs. minced garlic
- 1/2 cup dry white wine such as Brys Estate Naked Chardonnay
- 1 tsp. fresh squeezed lemon juice
- 6-8 medium basil leaves - rough chop
- 1/2 stick butter - cut into cubes
- olive oil
- kosher salt
- fresh ground black pepper


Inspired by one of my favorite restaurants in Houston, this dish takes a boring chicken breast to another level! The grill flavors of the chicken combined with the creamy goat cheese, fresh basil and bright sun dried tomato flavors all combine to create the perfect summer dinner! Enjoy this dish paired with our award winning Naked Chardonnay and raise a glass to summertime!


Preheat grill over medium high heat.

Prepare ingredients for the sauce. In one small bowl add the chopped shallot and garlic. In a second small bowl add the white wine, lemon juice, 1/2 tsp. kosher salt and 1/4 tsp. fresh ground black pepper. In a third bowl add the diced butter and basil. Set aside.

Pat chicken breasts dry with a paper towel. If the breasts are all different thickness, place them in a zip lock bag and pound them slightly to achieve uniform thickness. This will ensure even cooking. Drizzle with olive oil and rub the oil in on both sides. Sprinkle both sides with salt and pepper.

Grill chicken for 6-7 minutes on each side, until the breasts are golden brown and cooked through. Grill times will vary depending on your grill settings.

While the chicken is grilling, add 1 tbs of olive oil to a small sauce pan over medium heat. Add the shallots and garlic to the pan and saute for 2-3 minutes until they begin to soften. Add the white wine, lemon juice, salt and pepper and simmer uncovered until the liquid has reduced by half - about 3-4 minutes. Turn off the heat and move pan off hot burner.

When the chicken is done, remove chicken from the grill and transfer to a platter. Top each chicken breast with the crumbled goat cheese and sun dried tomato slices. Cover platter with foil and allow the chicken to rest while the sauce is finished.

While the chicken is resting, warm the sauce pan with the shallots, garlic & wine over medium heat until the sauce begins to simmer. Turn off the heat and move the pan off the burner. Add the basil and butter and stir just until the butter has melted. Pour the sauce over the chicken and serve immediately.

Serve with pasta marinara or smashed redskin potatoes and your favorite green vegetable.

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