Pound the chicken breasts with a kitchen hammer to flatten them slightly. Season both sides with salt, pepper, and garlic powder.
Add tablespoon of olive oil to a non-stick pan over medium-high heat. Once hot, cook the chicken breasts until cooked throughout, 5 minutes per side.
Add the remaining oil to the pan and onions. Sauté for 2 minutes, then add the garlic and sauté 30 seconds. Add wine and simmer. Add the lemon juice and pepper and stir.
Drop the heat to low and allow the sauce to reduce by half. Whisk the butter into the sauce. Add the sundried tomatoes and basil and stir.
Place chicken back into the sauce and coat each of the breasts. Top each with 1 slice of goat cheese and ½ of the sauce and sundried tomatoes. Top with more fresh basil and enjoy!