Prep time: 10 minutes
Cook time: 16 to 18 minutes
This recipe is also from "Robin to the Rescue."
1 cup drained oil-packed sun-dried tomatoes,
plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 cup reduced-sodium chicken broth
3 cloves garlic, peeled
¼ cup chopped fresh basil
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about two minutes per side.
Meanwhile, in a blender, combine the sun-dried tomatoes, broth and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about two minutes.
Remove from the heat, sprinkle with the basil and serve.