This recipe comes from a Paleo Cookbook. It has amazing flavor and is super easy. When I make this dish, I make sure to balance it with some veggies and quality carbs. When the chicken is cooking, I usually set up the rice cooker and quickly sauté up a bag of fresh organic spinach. The leftovers taste great in a stir-fry or over a salad.
- 2 pounds Chicken Breasts, butterflied
- 1 x 8oz jar of julienned Sundried Tomatoes packed in olive oil
- 8 Garlic cloves, minced
- 2 T dried basil
- Sea salt and pepper as needed
Preheat oven to 375. In a casserole pan, spread out chicken and top with the rest of ingredients evenly. Seal tightly with aluminum foil and bake for 20 min. Remove foil and bake for another 15 min uncovered (or until chicken is no longer pink in middle)
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