Thursday, June 28, 2012

Healthy Sun-Dried Tomato & Basil Chicken

Lately I have had a difficult time finding easy dishes to make. Thankfully, I came across this recipe and was able to throw this together within minutes. I feel like basil and sun-dried tomatoes are staples in my kitchen and nonetheless this recipe incorporates both. This was a very light dish which was nice considering we are still in a food coma from Charleston.
Adapted from Sneaky Lemon
3 boneless, skinless chicken breasts
2 large handfuls of basil (about 15 leaves, maybe a few more)
Sun-dried tomatoes in oil (you need at least half of an 8.5 ounce jar)
1 tbsp grated parmesan
Pinch of salt and pepper
Preheat your oven to 350 degrees.
Mix the basil, sun-dried tomatoes with oil, parmesan and salt and pepper in a food processor.
Blend into a semi-thick paste. Alternatively, you can finely dice everything into a lumpy paste if you do not have a food processor.
Next, on a lined baking sheet, spread 1/3 of the paste and lay the chicken breasts on top of it. Then cover the chicken with the remainder of the paste. Place the dish in the oven for 17-20 minutes or until the chicken in baked through.
When the chicken is done, you can pair this with a salad, pasta, garlic bread, etc. etc.! You can even finish this dish off with a drizzle of balsalmic vinegar over the chicken!

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