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Recipe Thursday-Sun Dried Tomato Chicken Bake

Posted on September 8th, 2011 | Posted in Main Course, Recipes

I have had a sample jar of sun dried tomatoes in my pantry, for quite some time, that I’ve been brainstorming how to use. I love sun dried tomatoes in pasta, but I wanted to use them differently this round. I found this Sun Dried Tomato Chicken Bake recipe that was very simple and fast, and still had a lot of flavor. This recipe is perfect for a week night dinner. Enjoy!

Sun Dried Tomato Chicken Bake

Yield 4 Servings


4 boneless skinless chicken breasts (332004)
8.5oz sun dried tomatoes, julienne cut (990316)
8 garlic cloves, sliced thin (991057)
2 tablespoons dried basil (CQB007)
Sea salt and black pepper to taste (CQS031/CQP065)


Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the basil and cover well.  Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. If using non oil packed sun dried tomatoes you may add 1/3  cup of olive oil to cover the chicken bake.  Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Recipe adapted from everydaypaleo.com

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