Sun Dried Tomato Chicken recipe
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Ingredients
- 8 (6 ounce) skinless, boneless chicken breast halves 1 tablespoon Italian seasoning salt and pepper to taste ¾ cup sun-dried tomatoes 2 tablespoons olive oil 2 tablespoons butter 4 cloves garlic clove, minced 1 (10 ounce) can cream of chicken soup ½ cup milk 1 tablespoon Italian seasoning salt and pepper to taste
Nutrition Info
- 302 caloriescarbohydrate: 7.3 gcholesterol: 108.7 mgfat: 13 gfiber: 1.1 gprotein: 37.7 gsaturatedFat: 4.3 gservingSize: -sodium: 450.3 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Sun Dried Tomato Chicken
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.