INGREDIENTS
- 4 boneless skinless chicken breasts
- 1 jar roasted red peppers
- 1/3 cup sundried tomatoes
- 2 teaspoons italian seasoning, divided
- 4 tablespoons olive oil, divided
- 4 garlic cloves – minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream or coconut milk
- 2 tablespoons goat cheese
- thinly sliced fresh basil – garnish
INSTRUCTIONS
- Combine roasted red peppers, sundried tomatoes, 1 teaspoon Italian seasoning, 2 tablespoons olive oil, garlic, salt, and pepper in a food processor or blender and pulse/puree until smooth.
- Heat a large skillet and add 2 tablespoons olive oil. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Internal temperature should be 165F. Transfer cooked chicken to a plate and cover to keep warm.
- Transfer sundried tomato/ red pepper mixture to the pan and stir over medium heat for 2-3 minutes until hot throughout. Add heavy cream or coconut milk and stir until mixture is thick and creamy. Add chicken and top with sauce to coat. Garnish with crumbled goat cheese and fresh basil.