Sun-dried Tomato Chicken | Pika Chakula

Sun-dried Tomato Chicken

2012-11-30

Bottled sun-dried tomato vinaigrette along adds such great flavor to the chicken that all you need to add is a sprinkle of coarse-ground black pepper. Serve with garlic mashed potatoes for an easy dinner.

Ingredients:

  • 1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
  • 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
  • 1/2 teaspoon coarsely ground pepper

For The Toppings: chopped sun-dried tomatoes, sliced fresh basil

Method:

  1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.
  2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.

Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

 

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Recipe Comments

  1. posted by Lasagna delivery guy on Mar 21, 2013

  2. posted by The Beatles on Mar 22, 2013

    I’m thinking about making baked chicken with butter and lemon with capers. Would you just put the chicken, capers, butter, lemon slices in a foil and bake them? Or is there a “special trick” to this?

  3. posted by Rishi on Mar 25, 2013

    go along with that? Besides a salad?
    What’s the pasta salad w/ chopped tomatoes that’s not soaked in italian dressing? Is that sun dried tomatoe pasta salad?

  4. posted by Erfan on Mar 25, 2013

    So I’m making dinner tonight and have everything, but I think I need a sauce for the main dish, which is: baked chicken breast stuffed with spinach, sun dried tomatoes, cream cheese, another type of cheese (not sure yet so please give suggestions as well!), and a little garlic. It then will be wrapped in a puff pastry and then it’ll get all baked off! So, what type of sauce do you think would go best on top, unless you don’t think it needs any sauce at all. Thanks so much!

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