Rachel's Recipes

Sundried Tomato Sauce

Posted on: August 1, 2010

This is similar to chicken parmesan, but the sundried tomatoes at a nice little kick and variation to the dish. The goat cheese adds a nice creaminess, but Eric isn’t a goat cheese fan so I put mozzarella on his chicken and it was still tasty.

4 Tablespoons butter, divided
2 cloves garlic, finely chopped
1/8 cup onion, finely chopped
3/4 cup white wine
8 oz can tomato sauce (mine was basil, oregano, and garlic)
1/8 cup half and half
1 cup sundried tomatoes, finely sliced
2 chicken breasts, pounded thin
2 Tablespoons oil (I used vegetable)
goat cheese or mozzarella cheese, softened
spaghetti or other pasta of your choice

Set water on the stove to boil and cook your pasta. Set aside.

Melt butter in a large skillet and add garlic and onions. Cook until translucent, then add the wine and turn the heat up to medium-high and simmer to reduce by half. Stir in tomato sauce and half and half. Stir in tomatoes and cook until slightly thickened, about five minutes. Season to taste with salt and pepper.

Heat oil in a second skillet. Season pounded chicken breasts with salt and pepper and cook for about 5-6 minutes on each side, until cooked through. During the last two minutes of cooking, top with cheese.

Serve chicken over pasta, topped with sauce.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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