Servings: 4 | Prep 20 mins | Cook: 30 mins
Nutritional information: (average serve)
- Calories: 307
- Protein: 38g
- Carbs: 14g
- Fat total: 11g Saturated Fat 1g
Ingredients:
650-700 g boneless, skinless chicken breasts (about 4 raw chicken breasts)
200 g sun-dried tomatoes in olive oil
1 large lemon
6 g minced fresh basil don’t pack too tight
salt
fresh cracked black pepper
Method:
Step 1
Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in, into a mixing bowl (or a large zip-lock bag).
Step 2
Slice lemon thinly and add it to the tomatoes, along with minced basil, salt and pepper.
Step 3
Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinate. (You can also do the same in the zip-lock bag if preferred.)
Step 4
Preheat a cast iron skillet (or an oven safe cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
Step 5
Preheat the oven to 180 deg C.
Step 6
Once the skillet is hot, add chicken breasts and let them sear for a couple of minutes on each side.
Step 7
Add the marinated chicken and tomatoe/lemon/basil mixture into the pan. Spread everything evenly, bring to simmer, and place into the oven.
Step 8
Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
Serve with any side dish you desire. We recommend a delicious summer salad.