Sun Dried Tomato Chicken

Ingredients

• 8 (6 ounce) skinless
• boneless chicken breast halves
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 3/4 cup sun-dried tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic clove
• minced
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with Italian seasoning, salt, and pepper.
3. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
4. Meanwhile, fill a small saucepan halfway with water and bring to a boil.
5. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes.
6. Remove the tomatoes from the water and puree in a food processor until smooth.
7. Heat olive oil and butter in a skillet over medium heat.
8. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes.
9. Stir in the cream of chicken soup and milk.
10. Cook 5 to 7 minutes, stirring frequently.
11. Season with Italian seasoning, salt, and pepper.
12. Stir in the pureed tomato and simmer 5 minutes.
13. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.