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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta. 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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
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.
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.
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