Chicken with Sun-Dried Tomato Sauce

5 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
By Cheryl Alters Jamison and Bill Jamison
January 2005
RECIPE BY Cooking Light

This seven-ingredient chicken entrée features jarred sun-dried tomatoes, fresh herbs, and a splash of balsamic vinegar. Not only is it easy to prepare, but this chicken recipe is perfect for both quick weeknight dinners and weekend entertaining. For more dishes like this, see our complete collection of chicken recipes.

Ingredients

  • 1 (8-ounce) jar oil-packed sun-dried tomato halves
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon balsamic vinegar

Nutritional Information

  • Calories 254
  • Caloriesfromfat 29%
  • Fat 8.2g
  • Satfat 1.4g
  • Monofat 4.9g
  • Polyfat 1.1g
  • Protein 40.4g
  • Carbohydrate 2.3g
  • Fiber 0.6g
  • Cholesterol 99mg
  • Iron 1.7mg
  • Sodium 387mg
  • Calcium 29mg

How to Make It

Step 1

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.

Step 2

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.

Step 3

Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 4

Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.

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Ratings & Reviews

zkocian's Review

mandofan
April 19, 2012
This recipe turned out great for me. It had excellent taste, it was very easy and it was really beautiful. I might add some cold butter at the end to thicken the sauce a little more, but this time I was trying to keep the calorie count down and try the recipe exactly. Whatever you do though, don't cook the chicken six minutes per side. two to two and a half per side is all that is needed. I will definitely make this again.

mandofan's Review

LauraLeigh8
January 18, 2012
N/A

eep128's Review

vtgayda63
January 29, 2010
Good, but not awesome. I served the chicken on rice and poured the sauce over that. I liked the sauce more with the rice than the chicken - not sure why. Also, I only used two chicken breasts and made the full amount of sauce. I would probably double the sauce if I used 4 chicken breasts.

LauraLeigh8's Review

zkocian
December 10, 2009
Cooking the chicken in the oil from the sun-dried tomatoes gave it a beautiful golden color. I served this over egg noodles and the sauce was fantastic. Unfortunately, my chicken was a bit dry and over-cooked. I used my timer and cooked it for the exact amount of time the recipe specified, on medium heat, so I'm not quite what went wrong. Will definitely try it again though and try not to over cook it.

vtgayda63's Review

eep128
August 06, 2009
Excellent Recipe and very easy and quick to make. I made linguini with it and doubled the sauce ingredients so we would have extra sauce to put over the pasta. I also add a tad bit of flour to the sauce to thicken it up a bit. My family loved it and it is beautiful laid out on a dish. I would serve it to guests.