Coat each breast lightly with olive oil, then season with salt and pepper.

Grill chicken for approximately 15-25 mins depending on the thickness and size of each chicken breast. (Internal temp of 165F) ==5 minutes before the chicken breasts are done cooking,

Add 1 Oz of goat cheese to each breast, then close the grill lid so the cheese can soften.

Combine 1 TBS of butter with 1/4 cup onions and 4 freshly pressed garlic cloves in a pan.

Simmer until onion and garlic are cooked.

Add 1/4 cup of lemon juice and 1/4 cup of Dry white cooking wine to the onion and garlic, stir together and simmer to reduce mixture by almost half. (4-5 mins)

Cube/slice remaining 7 TBS of cold butter and add to the sauce, little by little.

Add sun-dried tomatoes and let simmer for (2-3 mins) as you lower the heat, so that the sauce doesn't break.

Add fresh chopped basil. Toss around in the sauce, then remove from heat and set aside.

Remove chicken breasts topped with goat cheese from the grill, plate, and spoon tuscan sauce equally on each breast.