Garlic Chicken & Sun Dried Tomatoes

By Lisa & Tony Sierra

Updated 07/24/19

Sun dried tomatoes on wood

Westend61 / Getty Images

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
844 Calories
52g Fat
14g Carbs
78g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 844
% Daily Value*
Total Fat 52g 66%
Saturated Fat 13g 63%
Cholesterol 237mg 79%
Sodium 307mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 9%
Protein 78g
Calcium 203mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Spanish chicken dish is as easy as it is attractive, with bright red sun-dried tomatoes and green basil. Garlic and sun-dried tomatoes are sautéed together and mixed with chicken breasts, then sprinkled with fresh basil. Serve with rustic bread or home-fried potatoes.

Ingredients

  • 2 - 2 1/2 pounds boneless, skinless chicken breasts
  • 4 cloves​ garlic
  • 1/4 cup fresh basil
  • 4 tablespoon virgin​ olive oil
  • 1/2 cup sun-dried tomatoes in oil
  • Pinch of salt (to taste)

Steps to Make It

  1. To help the chicken cook faster, and evenly, slice breasts to approximately 1/3 to 1/2-inch thick. Set aside.

  2. Chop basil leaves and set aside.

  3. Peel and slice the garlic. Pour the olive oil into a large frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often. Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from the pan, leaving the oil.

  4. Raise heat on pan to medium-high. Sauté chicken breasts in the same oil until they are cooked on both sides. Add a few more tablespoons olive oil if necessary.​

  5. Return the garlic and tomatoes to the pan to warm. Mix in the chopped basil and cook for 1 minute. Serve immediately with fried potatoes or rustic bread.