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Categories:
skinless Italian seasoning salt tomatoes olive oil butter garlic cream of chicken soup milk Italian seasoning salt
Viewed: 28 - Published at: 6 years agoIngredients
- 8 (6 ounce) skinless, boneless chicken breast halves
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 3/4 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic clove, minced
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Method
- 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.
