This Spanish chicken dish is as easy as it is attractive, with bright red sun-dried tomatoes and green basil. Garlic and sun-dried tomatoes are sautéed together and mixed with chicken breasts, then sprinkled with fresh basil. Serve with rustic bread or home-fried potatoes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings
Ingredients:
- 2 - 2 1/2 lbs boneless, skinless chicken breasts
- 4 cloves garlic
- 1/4 cup fresh basil
- 4 Tbsp virgin olive oil
- 1/2 cup sun dried tomatoes in oil
- salt to taste
Preparation:
To help the chicken cook faster, and evenly, slice breasts to approximately 1/3 to 1/2-inch thick. Set aside.
Chop basil leaves and set aside.
Peel and slice the garlic. Pour the olive oil into a large frying pan and heat on medium. When hot, add garlic to pan and sauté, stirring often. Add the tomatoes and continue to sauté for 2-3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
Raise heat on pan to medium high. Sauté chicken breasts in same oil, until they are cooked on both sides. Add a few more tablespoons olive oil if necessary.
Return the garlic and tomatoes to pan to warm. Mix in the chopped basil and cook for 1 minute. Serve immediately with fried potatoes or rustic bread.
