Hey! Ellen here. This recipe makes such a lovely presentation and is so easy to make! Really, this is a restaurant quality, impress-your-dinner-guests chicken bake. What I liked about this meal was that the chicken was nice and moist as it partially bakes covered with tinfoil, and the oil and juices keep it moist when uncovered. There is enough of this juicy garlicy liquid (especially when you add a little extra olive oil to the recipe as below) to spoon over an accompaning veggie, broccoli or cauliflower if you like. What I missed in this recipe would be a nice pungent cheese, like a gorgonzola. I know, I know, I know….cheese isn’t paleo, but it would taste good with this dish. Perhaps some toasted pine nuts or even walnuts on top might also be a better paleo addition. Check it out if you like chicken, and let us know what you think! Happy eating!
This recipe came from the Everyday Paleo site at: http://everydaypaleo.com/2011/03/09/sun-dried-tomato-chicken-bake/
2lbs boneless skinless chicken breasts
8.5 oz jar of julliane cut sun dried tomatoes packed in olive oil (I couldn’t find this at our store but bought a jar of whole tomatoes and cut them up)
8 garlic cloves (I used more…..I looooove garlic)
2 tablespoons of dried basil
Sea salt and black pepper to taste
Preheat oven to 375 degrees. Place chicken breasts in a large glass baking dish. Sprinkle with basil. Sprinkle minced garlic on top and spread the tomatoes and the olive oil that is in the jar over the entire dish (I actually added a bit more olive oil to this). Seal tightly with tin foil and bake 20 minutes. Remove the tin foil and bake for another 15 or 20 minutes or until the chicken is no longer pink in the middle.