Sun Dried Tomato Chicken

Prep Time 10

Cook Time 25

Servings servings

Calories 298kcal

Ingredients

1 cup Sun dried tomatoes
2 cloves Garlic minced
2 tbsp Red onion minced
1/2 cup Chicken broth or more if needed
2 tbsp Butter
1 tbsp Fresh sage chopped, plus more for garnish
2 large Chicken breast boneless skinless butterflied
1 tbsp Extra-virgin olive oil
4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

US Customary - Metric

Instructions

In a blender or food processor add the sun dried tomatoes and pulse until finely chopped (or mince by hand using a knife).
Heat a nonstick pan on medium heat. Once hot, add 1 to 2 teaspoons of the oil from the sun dried tomato jar. Saute the garlic and onion until soft. Stir in the sun dried tomatoes and broth. Simmer until about half of the broth evaporates. Stir in the butter and sage, then set aside. Season with salt and pepper to taste.
Season the chicken on both sides well with salt and pepper.
Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest.
Spoon the sun dried tomato over the chicken. Serve with bread. Garnish with sage.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.

Nutrition