Try this Sun Dried Tomato Chicken Bake recipe.
- 2 tablespoons dried basil
- sea salt and black pepper to taste
- 1/2 teaspoon dried dill
- sun dried tomato chicken bake
- 2 lbs boneless skinless chicken breasts cut in half (i u
- 8.5 oz jar of julliane cut sun dried tomatoes
- 8 garlic cloves sliced thin
- brussels sprouts with bacon
- 12 oz of bacon diced
- 1/2 lb brussels sprouts
- back pepper to taste
- Carbohydrate 174.613824562694 g
- Cholesterol 231.3292 mg
- Fat 161.602253555339 g
- Fiber 43.4715653276996 g
- Protein 85.9490580542245 g
- Saturated Fat 52.2535225347205 g
- Serving Size 1 1 Recipe (914g)
- Sodium 8119.4712462529 mg
- Sugar 131.142259234995 g
- Trans Fat 19.4556544347954 g
- Calories 2358 calories
Step-by-step
- Preheat oven to 375.
- Place the chicken breasts in a large glass baking dish.
- Sprinkle with the dry spices and mix well.
- Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.
- Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
- Dice the raw bacon and cook in large skillet until crispy.
- While the bacon cooks, wash the sprouts, cut off the ends, and quarter.
- Once the bacon is crispy, add the sprouts to the bacon and cook for 7-10 minutes or until the sprouts are tender.
- Season with the dill and pepper and serve.
Can an acidic tomato preserve truly tenderize thick poultry cuts without turning them chalky during a high-heat oven roast? The jarred fruit contains concentrated organic acids that break down surface proteins, yet sealing the baking dish tightly with aluminum foil traps moisture so the meat steams before browning. Slicing eight garlic cloves wafer-thin ensures the essential oils distribute evenly through the oil-and-tomato mixture rather than pooling in bitter clumps.
Rendering twelve ounces of diced bacon in a heavy skillet creates animal fat that conducts heat efficiently to quartered brussels sprouts. Quartering these brassicas maximizes surface area contact with the hot pork fat, promoting Maillard browning that balances the sharpness of dried dill. Cooking the vegetables for seven to ten minutes yields a tender interior while maintaining cellular integrity.
Refrigerating leftovers in an airtight container for up to three days allows the residual garlic and basil compounds to further penetrate the muscle fibers.
