Sun Dried Tomato Chicken

SUBMITTED BY: JS_UPenn PHOTO BY: Heather

"This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
3/4 cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

READ REVIEWS (14)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jul. 13, 2007 by KimB

I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.

5 users found this review helpful

Reviewed on Oct. 11, 2007 by Trista

Loved the sauce! I cooked the chicken breasts in olive oil in a skillet, then removed them. I added a yellow onion and sauted with the garlic. I used sundried tomatoes soaked in oil and chopped them small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!

2 users found this review helpful

Reviewed on Aug. 9, 2007 by GOHEELS

Very very good. I baked the chicken, and added mushrooms and two and a half tablespoons of grated romano cheese to the sauce. If you add too many sundried tomatoes it will probably be too salty. I put it over pasta and everyone loved it!

2 users found this review helpful

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