I don’t know if this chicken with creamy sun-dried tomato sauce recipe originated in South America or not, but it sure looks delicious. Serves 4. According to the recipe they are only using 2 chicken breasts cut in half. If you are used to serving one chicken breast per person, you might want to double your recipe.
2 skinless boneless chicken breasts, cut in half.
1 6oz jar of sun-dried tomatoes in oil.
2 tablespoons minced garlic
Pinch of paprika
1 cup heavy cream
1 cup milk
1 cup Mozzarella cheese
1 teaspoon dried basil
Salt and pepper to taste
1/4 teaspoon crushed red pepper
In a large pan on medium heat add the garlic, sun-dried tomatoes and 2 tablespoons of oil from the jar of sun-dried tomatoes. Discard the rest of the oil with the jar. Cook until the garlic is fragrant and remove from pan. Set aside. Add the chicken halves to the pan lightly salt and paprika them on both sides. Cook them until they are light brown at least 5 minutes per side. Then turn off the heat, set pan aside covered and let chicken cook in its own juices for another 5 minutes. Check to see if chicken is no longer pink inside.
In another skillet add the heavy cream, let boil, then reduce heat add cheese until melted. Slowly add in the milk stir continuously until smooth. Add in the sun-dried tomatoes and garlic, the basil and crushed red peppers then the chicken. Salt and pepper to taste. Cook long enough to rewarm the chicken and serve along with your favorite South American sides. Yum Yum!