Shelly's Recipe

SUNNY TOMATO CHICKEN

Category: Chicken

8 to 10 bright red sun-dried tomatoes
4 chicken breasts
2 tsp olive oil
1/4 tsp black pepper
4 cups fresh spinach
1 cup chicken stock
1/2 cup packed chopped basil
1 cup grated fresh Parmesan cheese
1 tbsp parsley

Place the chicken breasts in a clear plastic bag, seal it, then pound the chicken with a meat mallet several times. Pour the olive oil in a saucepan, and turn on the heat to medium-high.

When the oil is hot, add the pepper and place the chicken in the pan and cook until the side of the meat facing down is golden brown. Add spinach, basil, sun-dried tomatoes and chicken stock, then turn the chicken again, cooking the opposite side until the internal temperature of the meat reaches 165 degrees. Sprinkle 1/2 cup grated Parmesan cheese on top.

Place the chicken on a dish and cover it with tomato-spinach mixture, topped with the parsley and remaining Parmesan. Serves 4-6