|1 tbsp||Pastene Extra Virgin Olive Oil|
|4||Skinless, boneless chicken breasts halves|
|6||Pastene Sun Dried Tomatoes in Oil, drained and chopped|
|1 1/2 cups||Chicken stock, heated|
|1 tbsp||Pastene Tomato Paste|
|1/4 cup||Pastene capers in Vinegar, drained|
|Salt and Pepper|
|¼ cup||PASTANE Grated Parmesan Cheese salt and pepper||60 mL|
- Preheat the oven to 350
- Heat oil in a skillet over medium heat. Add chicken and brown 4-5 minutes on each side. Season to taste with salt and pepper.
- Remove chicken to a baking dish and cook in oven for 12 to 15 minutes, or until chicken is no longer pink inside.
- Using the same skillet, stir in sundried tomatoes, chicken stock, tomato paste, and capers. Mix well and season to taste with salt and pepper. Keep hot until ready to serve.
- Slice chicken and top with sundried tomato sauce. Serve with risotto, if desired.