Paleo Sun Dried Tomato Chicken Bake Recipe 45

PALEO SUN DRIED TOMATO CHICKEN BAKE RECIPE - (4/5)

Paleo Sun Dried Tomato Chicken Bake Recipe - (4/5) image

Provided by mack

Number Of Ingredients 5

Ingredients

2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe's)
8.5oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste

Steps:

Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it's in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle. Check your oven. My oven takes a total time of 20-25 minutes to bake chicken, the recipe calls fo 35 minutes total I also made Brussels sprouts cooked with diced bacon and a spaghetti squash cooked in the pressure cooker and tossed with some grass fed butterjavascript:void(0)

SUN DRIED TOMATO CHICKEN

Sun Dried Tomato Chicken image

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

Provided by JS_UPenn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g

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