Ingredients
8
8 servings
- •8 (6 ounce) skinless, boneless chicken breast halves
- •1 tablespoon Italian seasoning
- •salt and pepper to taste
- •¾ cup sun-dried tomatoes
- •2 tablespoons olive oil
- •2 tablespoons butter
- •4 cloves garlic clove, minced
- •1 (10 ounce) can cream of chicken soup
- •½ cup milk
- •1 tablespoon Italian seasoning
- •salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutritional Facts
Per 8 servings
- Calories: 302
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 1g
- Protein: 38g
- Sugar: 3g
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