Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8