Ingredients
4 Servings
| 1 tbsp | Pastene Extra Virgin Olive Oil | |
| 4 | Skinless, boneless chicken breasts halves | |
| 6 | Pastene Sun Dried Tomatoes in Oil, drained and chopped | |
| 1 1/2 cups | Chicken stock, heated | |
| 1 tbsp | Pastene Tomato Paste | |
| 1/4 cup | Pastene capers in Vinegar, drained | |
| Salt and Pepper | ||
| Вј cup | PASTANE Grated Parmesan Cheese salt and pepper | 60 mL |
Directions
- Preheat the oven to 350
- Heat oil in a skillet over medium heat. Add chicken and brown 4-5 minutes on each side. Season to taste with salt and pepper.
- Remove chicken to a baking dish and cook in oven for 12 to 15 minutes, or until chicken is no longer pink inside.
- Using the same skillet, stir in sundried tomatoes, chicken stock, tomato paste, and capers. Mix well and season to taste with salt and pepper. Keep hot until ready to serve.
- Slice chicken and top with sundried tomato sauce. Serve with risotto, if desired.