Sun Dried Tomato Chicken

30 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.” - by JS_UPenn

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Metric US

Original recipe yields 8 servings

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.

Nutrition

Amount Per Serving (8 total)

Calories
302 cal
15%

Fat
13 g
20%

Carbs
7.3 g
2%

Based on a 2,000 calorie diet

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Reviews (30)

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Trista

Oct. 11, 2007

"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 the..." See morem small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!"

KimB

Jul. 13, 2007

"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..." See more 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."

GOHEELS

Aug. 9, 2007

"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..." See more it over pasta and everyone loved it!"

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