Begin with your chicken. Halve the boneless, skinless breasts if they aren’t already. Make sure they’re even in thickness for uniform cooking. Brush both sides with extra virgin olive oil and season with pepper and kosher salt.

In a mixing bowl, combine the goat cheese with honey and thyme (if using). Mix until it’s smooth and spreadable. This delightful mixture will be stuffed inside the chicken.

Take a spoonful of the goat cheese filling and place it in the center of each chicken breast. Fold the chicken over, encasing the filling securely. Use toothpicks to hold them closed, ensuring the filling doesn’t escape while cooking.

Preheat your grill or skillet over medium-high heat. Place the stuffed chicken breasts on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

While the chicken cooks, melt the butter in a saucepan over medium heat. Add the minced garlic and onion, sautéing until they’re fragrant. Pour in the dry white wine and lemon juice, allowing it to reduce slightly (about 5 minutes). Stir in the cold butter, letting it melt smoothly into the sauce.

Once the butter has been incorporated, stir in the sun-dried tomatoes and fresh basil. Season with sea salt and white pepper. Allow the sauce to simmer gently for a few minutes to meld the flavors.

Once the chicken is done, remove the toothpicks and plate the chicken. Generously ladle the sun-dried tomato sauce over the top. A sprinkle of fresh basil or a lemon wedge can make for a charming presentation.