A trick I learned from this chicken recipe is to slice chicken breasts in half to make two thinner breasts. Cutting the chicken this way increases surface area, which means faster cooking times and more flavor. Then to feed my husband and I, we only need one breast per meal, as I think a half breast is a good portion.
Of course, if you don't have a grill or don't want to grill, you can always saute the chicken in a skillet (cast-iron is a fabulous substitute for a grill) on the stovetop or put the chicken under the broiler.
Chicken with Sun-Dried Tomatoes and Goat Cheese
adapted from keen5 on Food
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup chicken stock
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
6 boneless skinless chicken breast halves
extra virgin olive oil, for brushing
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, room temperature
Saute garlic and onion in 2 tablespoons butter in a large skillet over medium heat until tender.
Stir stock and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
Brush chicken breasts with olive oil and sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through.
A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.