Chicken Breasts with Sun-Dried Tomato and Garlic Recipe
Cook Time: 35 minutes
Prep Time: 20 minutes
Total Time: 55 minutes
Recipe Category: Chicken
Keywords: Poultry, Vegetable, Meat, Healthy, Kosher, Less than 60 Minutes, Oven
Aggregated Rating: 4.5
Review Count: 2
Calories: 199.6 per serving
Fat Content: 2g
Saturated Fat Content: 0.5g
Cholesterol Content: 68.4mg
Sodium Content: 318mg
Carbohydrate Content: 12.4g
Fiber Content: 2.1g
Sugar Content: 4.8g
Protein Content: 30.1g
Servings: 4
Description:
Indulge in the savory flavors of Chicken Breasts with Sun-Dried Tomato and Garlic, a delightful dish perfect for a quick, yet impressive dinner. This recipe combines tender chicken breasts with the rich sweetness of sun-dried tomatoes, aromatic garlic, and a medley of vegetables, all baked to perfection in a flavorful broth and wine sauce. It’s a healthy, kosher-friendly option that’s ready in under an hour, making it ideal for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 15-18 cloves garlic
- 1 onion
- 1 green pepper
- 1/2 cup sun-dried tomatoes
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/4 tsp ground black pepper
Instructions:
-
Preparation:
- Start by rinsing the chicken breasts and trimming off any visible fat.
-
Cooking the Chicken:
- Coat a skillet with nonstick cooking spray and preheat it over medium heat.
- Mince 2 cloves of garlic and add them to the skillet with the chicken breasts.
- Surround the chicken with the remaining whole garlic cloves.
- Cook the chicken for 2-4 minutes on each side until browned. Remove the chicken from the skillet.
-
Assembling and Baking:
- Preheat your oven to 350°F (175°C).
- In a baking pan (9″x13″), layer the minced onions, sliced green peppers, and sun-dried tomatoes over the garlic cloves.
- Arrange the browned chicken breasts on top of the vegetables.
- Pour the white wine and chicken broth over the chicken.
- Sprinkle the oregano and black pepper evenly over everything.
-
Baking:
- Cover the baking pan with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
-
Serving:
- Serve the chicken breasts hot, garnished with the vegetables and pan juices.
Nutritional Information (Per Serving):
- Calories: 199.6 kcal
- Total Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 68.4mg
- Sodium: 318mg
- Carbohydrates: 12.4g
- Fiber: 2.1g
- Sugars: 4.8g
- Protein: 30.1g
Additional Tips:
- For a richer flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, and herbs before cooking.
- Substitute fresh herbs like thyme or rosemary for the dried oregano for a different flavor profile.
- Serve with a side of steamed rice or crusty bread to soak up the delicious juices.
- This dish pairs well with a crisp green salad dressed with a light vinaigrette.
Enjoy preparing and sharing this Chicken Breasts with Sun-Dried Tomato and Garlic recipe from lovewithrecipes.com! It’s sure to become a favorite for its simplicity, flavors, and healthy appeal.
