Sun-dried Tomato Chicken Bake

I won’t lie… I rarely cook chicken because it scares me. I’m trying to get over that fear of  “is it cooked all the way?”, “am I going to get sick?”… yada yada yada. I found this recipe on and decided to give it a go. Well, it turned out delicious. I DID cook it a little bit longer than the recipe called for to be on the safe side but, hey, it’s the beginning of my new relationship with chicken.

Sun Dried Tomato Chicken Bake
2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)
8.5oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste
Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the dry spices and mix 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.  Seal tightly with tin foil and bake for 20 minutes (I’ve found that if you cover any meat dish you are baking with foil, it stays super tender instead of drying out, just a side note). Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

I tossed the kale and strawberries we got in this week’s market order to make a simple, yet yummy salad. I thought perhaps I would need to add a dressing but the strawberries were so sweet that all I added were blueberries, walnut pieces and olive oil. It was a great compliment to the SD tomatos.



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