Foodie Friday: Baked Chicken Breast with Sun Dried Tomato, Basil and Garlic Pesto
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Try this out on a night you don't want to work too hard but maybe want to seem like you did. I served it over rice but it would be nice next to some pasta with marinara sauce too.
  • 4 chicken breasts on the bone
  • 2 T Red Wine Vinegar
  • Garlic salt to taste
  • 8-10 sun dried tomatoes
  • 4 garlic cloves
  • 6 basil leaves, rinsed
  • ⅛ C olive oil (I tend to be a little light on oil, feel free to add more if you like)
  • kosher salt (and pepper) to taste (my kids protest if I use a drop of pepper in anything so I usually don't. I would if they didn't since I think it really adds to the flavor of most dishes)
  • parmesan cheese (optional)
  1. Preheat oven to 375 degrees
  2. Season chicken with red wine vinegar and garlic salt (I always like to have some base seasoning on chicken) and place in a 9x13 baking dish
  3. Combine sun dried tomatoes, garlic and basil in food processor and pulse until chopped finely and add kosher salt to taste (I probably use about 1 tsp)
  4. Drizzle in olive oil and continue to pulse until appears to be a nice, slightly chunky pesto
  5. Brush sun dried tomato pesto over chicken
  6. Sprinkle some parmesan cheese on it, if you like
  7. Place in oven and bake for about 40 minutes, until internal temperature of chicken registers 165 degrees (I like my skin crispy and toppings a little roasted so I usually leave it in a few minutes longer)
  8. Serve on top of rice or alongside some pasta with marinara sauce and enjoy!
I list this recipe as dairy free since the parmesan cheese is optional and not a necessary component.
Recipe by Jackie Ourman at