Sun Dried Tomato Chicken

Chicken breasts are baked before being simmered briefly in a sauce featuring sun-dried tomatoes, cream of chicken soup and garlic. This delicious and versatile dish can be served alone, with side dishes or over pasta or rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 302 Calories

Ingredients

• ½ cup milk
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 1 (10 ounce) can cream of chicken soup
• ¾ cup sun-dried tomatoes
• 8 (6 ounce) skinless, boneless chicken breast halves
• 4 cloves garlic clove, minced

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.

Step 3

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.

Step 4

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.