I am always looking for new chicken dishes with different and unique flavors and this one fits the bill. My dear friend Daphne loves sundried tomatoes, so I thought of her when I was making it. It is rich and creamy and delicious and Keto-friendly! Here is how I make it.
Spray a 9 x 13 pan with cooking spray and lay 4-5 thin cut chicken breast (not tenderloins) into the bottom. Pat dry with paper towels, rub a little olive oil on each breast and sprinkle with salt. In a medium bowl, whisk together 1 cup of heavy cream, 3 tablespoons of minced garlic, ½ teaspoon of salt and ½ teaspoon of pepper. Stir in ½ cup of chopped sundried tomatoes and 1/3 cup of parmesan cheese. Pour this mixture around the chicken breasts, sprinkle a little more parmesan on top, pop into a 425-degree pre-heated oven and bake for 20 minutes or until a thermometer registers 165 degrees. When done, remove from the oven, sprinkle over ¾ cup of chopped fresh spinach and cover with aluminum foil for 10 minutes. Serve with sauce spooned over the chicken.
So easy and so delicious. I served this at a dinner party recently and people loved it. Enjoy!