Sun Dried Tomato And Basil Baked Chicken Recipes

SUN-DRIED TOMATO BAKED CHICKEN

Steps:

• Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag).
• Slice lemon thinly and add it to the tomatoes.
• Add minced basil, salt, and pepper to the tomatoes as well.
• Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade. (You can also do the same in the zip-lock bag if preferred.)
• Preheat a cast iron skillet (or an oven save cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
• Preheat the oven to 350 degrees.
• Once the skillet it hot, add chicken breasts and let them sear for a couple of minutes on each sides.
• Add the tomato/lemon/basil mixture that chicken was marinating in right into the pan. Spread everything evenly, bring to simmer, and place into the oven.
• Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
• Serve with any side dish you desire.

SUN DRIED TOMATO AND BASIL CHICKEN

Steps:

• Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.
• Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.
• Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.
• Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Add the chicken back into the sauce, and simmer for 3-5 minutes. Garnish with additional basil or parmesan if desired. Enjoy!

SUN-DRIED TOMATO AND BASIL BAKED CHICKEN

Steps:

• Preheat the oven to 350 degrees. Mix the salt, pepper, and garlic powder together, then sprinkle liberally over the chicken breasts and pat down.
• Heat the canola oil in a large frying pan over medium high heat. Once hot, add the chicken breast and cook until browned, around 3 minutes. Flip the chicken oven and cook for another 2 minutes.
• Reduce the heat, add the chicken broth to the pan, then slather the tops of the chicken with a thick layer of the Sun-Dried Tomato and Basil Everything Spread. Cover with aluminum foil and bake in the oven for 30 minutes, or until a meat thermometer reads 165 degrees.
• Remove the pan from the oven, uncover, and allow to sit for a couple minutes. Top with the fresh basil, feta, and balsamic reduction, then serve immediately.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
• Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
• Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.