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Serving Size: 8
Ingrediants:
8 Boneless breast halves
2 T Italian seasoning, divided
Salt and Pepper to taste
3/4 cup sun dried tomatoes
2 T olive oil
2 T butter
4 cloves garlic, minced
1 can cream of chicken soup
1/2 cup milk
Directions:
Preheat oven to 375. Season chicken with 1 T italian seasoning, salt and pepper. Place chicken in baking dish and bake 20 minutes. Puree sun dried tomatoes (with their oil) in food processor until smooth. Heat olive oil and butter in skillet over medium heat. Cook garlic 3-5 minutes until brown. Stir in cream of chicken soup and milk. Cook 5-7 minutes stirring frequently. Season with 1 T Italian seasoning, salt and pepper. Stir in pureed tomato and simmer 5 minutes. Add baked chicken breasts to pan and simmer untl chicken is cooked through and juices run clear, 5 minutes. Serve over pasta or rice.
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