Sun-dried Tomato Chicken Breasts

Sun-dried Tomato Chicken Breasts

The toppings of sun-dried tomatoes and sliced fresh basil add more flavor and a pretty appearance. Here's the trick to softening the texture of sun-dried tomatoes: Buy them packed in oil, and then drain and rinse in hot water to remove oil. Chop tomatoes with a knife, or snip them into smaller pieces with kitchen shears.

Southern Living MARCH 2007

  • Yield: Makes 6 servings
  • Prep time: 10 Minutes
  • Bake: 30 Minutes


  • 6 skinned and boned chicken breasts
  • 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
  • 1/2 teaspoon coarsely ground pepper
  • Toppings: chopped sun-dried tomatoes, sliced fresh basil


1. Arrange chicken breasts in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken, and sprinkle with ground pepper.

2. Bake, uncovered, at 400° for 30 minutes or until done, basting after 15 minutes. Sprinkle baked chicken with desired toppings.

Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.