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Sun Dried Tomato Chicken


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Sun Dried Tomato Chicken 0 Picture


  • 2 chicken breasts , halved
  • 2 tablespoons olive oil
  • 5 tablespoons sun-dried tomatoes (squeeze out the oil) - use more according to your liking
  • 2 tablespoons oil from sun-dried tomatoes
  • 10 basil leaves , chopped
  • 2 garlic cloves , minced
  • 1 teaspoon Italian Seasoning
  • 1 cup chicken stock
  • 1/2 cup half and half
  • salt/black pepper to taste
  • 5-6 cups spinach leaves



Step 1

1. Heat 2 tablespoons of olive oil in a large skillet over high heat. Cook chicken breast about 6 minutes on both sides (chicken will not be cooked through). Remove the chicken breasts from the heat and set aside.  In the same skillet over medium-low heat, stir in garlic and cook until fragrant. Add some sun dried tomatoes without oil. Stir for about 10 seconds.
2. Add chicken broth, oil from sun-dried tomatoes, italian seasoning and chicken back to the skillet, simmer and covered for about 4 minutes.
3. Stir in half and half, spinach and basil and simmer, uncovered for about 2 minutes.  Make sure chicken is cooked thoroughly.
4. Season with black pepper or salt to taste.
5. Serve immediately.

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Triple Tomato Chicken W.W. Points Plus 8 Triple Tomato Chicken W.W. Points Plus 8