Sun Dried Tomato Chicken

June 5, 2010 at 9:13 am Leave a comment

Finally, some yummy chicken breasts.  Mind you, totally not done in the slow cooker!  Ugh, still can’t get a good chicken breast done in the slow cooker.

On the other hand, this awesome chicken was done in the oven.  Don’t really know why I don’t do this more often.  Time never seems to be on my side, so it is usually cut into pieces and “stir fried.”  But this was so EASY and well received.  I don’t think I have ever heard, “this is good” after just one bite from the hubby.  But it has all his favorites, so I figured it would be a winner.  And has been requested again!

I tried to lighten it up a bit.  There isn’t much oil for the chicken, but the sauce is so FATTENING.  But SOOOO good and it added just the right amount of sun dried tomato flavor.  I made just enough for maybe a large spoonful per breast and used half and half instead of whole cream.  The chicken is so moist it doesn’t need a lot of sauce.

I have separated out my recipe into just the chicken (yummy by itself) and the cream sauce (so yummy and kicks the chicken up a notch).

Balsamic Rosemary Chicken Breasts
• 6 boneless, skinless chicken breasts
• 1 tablespoon granulated garlic
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 rosemary sprigs (can substitute dried rosemary, maybe 1-2 teaspoons)
• 2 tablespoons balsamic vinegar
• 1/4 to 1/2 cup panko bread crumbs (can substitute regular dry bread crumbs)
• 1/4 cup olive oil

1. Preheat oven to 350º. Spray 9 x 13 glass pan with cooking spray.
2. Place 6 chicken breasts in prepared pan. Sprinkle with garlic, salt and pepper (amounts can be adjusted to taste).
3. Drizzle balsamic vinegar evenly over chicken breasts (amount can be adjusted to taste).  Place whole rosemary sprigs alongside the chicken.
4. Evenly cover chicken breasts with panko bread crumbs and drizzle olive oil over top.
5. Bake for 40-50 minutes until chicken juices run clear.
6. Cover with tin foil and let rest 10 minutes while making sauce.  Remove rosemary sprigs before serving.

Sun Dried Tomato Cream Sauce
• 2 tablespoons butter
• 1 – 2 garlic cloves (minced)
• 1/4 cup chopped sun dried tomatoes (not packed in oil)
• 1 cup half and half (can substitute whole cream, half and half will curdle, whole cream should not)
• 1/2 cup grated Parmesan

1. Melt butter and saute garlic and sun dried tomatoes for 1 minute.
2. Add half and half and bring to a low boil. Simmer till slightly thickened.  Half and half will curdle a little and not make a smooth sauce.  I use half and half to lighten it up a little.
3. Add grated Parmesan and still till combined.
4. Evenly spoon over each chicken breast.


Entry filed under: Dinner.

Still stuck on cinnamon… one perfect pancake

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