Sun Dried Tomato Chicken

Over on my Facebook page, my followers have asked for healthier, easier recipes.  Sun Dried Tomato Chicken is both.  It is also delicious.

You can tweak this recipe by adding mushrooms, prepared artichokes, or diced olives with the onions.  You can add all three if you wish.  I served this over mashed potatoes, but it goes with pasta, rice, or can be served on its own.

Servings: 4-6

Time:   Prep: 5 minutes; Cook: 20 Minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a heavy bottom skillet (I prefer a cast iron skillet), a wooden spoon, tongs

Sun Dried Tomato Chicken

Ingredients:

• 2 tablespoon olive oil
• 1 ½ lbs boneless skinless chicken breast
• Olive oil to cover bottom of the skillet
• ½ cup onion
• 2 cloves garlic
• ½ cup chicken stock
• ¼ cup balsamic vinegar
• ¼ cup sun dried tomato pesto (I used Classico)
• 1 teaspoon oregano
• Salt & pepper

1. Salt both sides of the chicken. Roughly chop the onions and garlic. Set aside.
2. Heat the olive oil in the pan on medium. Add the onion and garlic.  Cook, stirring often until the onions are translucent, about 5 minutes.
3. Turn the heat up to medium high and add the chicken.  Sauté the chicken for 4 minutes per side.
4. Add the remaining ingredients. Lower the heat and simmer 10 minutes, or until cooked through.  Flip the chicken half way through.
5. Adjust the salt and pepper.  Serve warm over pasta or mashed potatoes.