You guys. Seriously. This here sun-dried tomato and basil baked chicken may have saved chicken for me. I have fallen back in love with chicken and it makes me happy! If you didn’t already know, chicken was one of those foods that became completely inedible for me during all four of my pregnancies, and the aversion has carried over to my daily, non-pregnant, life, limiting my meat choices to basically beef, beef, and more beef. I love beef. But now I am back to loving chicken too!
So what’s the secret then? What brought me back to the dark side of enjoying a juicy, flavorful piece of chicken delightfulness? I’ll tell you! It’s because of Mezzetta Everything Spread! I used the Sun-Dried Tomato and Basil Everything Spread and it made my chicken so deliciously tasty that I almost indulged in a second helping of dinner. So yum. So very yum. And in all seriousness, I bought three more jars and have plans to make beefy gnocchi dish with it too. Yay Everything Spread!
This dish is so easy to make you guys. All you need to do is brown the chicken real quick, add a tiny bit of chicken stock to the pan, then slather the chicken with the Sun-Dried Tomato and Basil Everything Spread and pop it in the oven to finish cooking! I topped the chicken with some fresh ribbons of basil, some feta cheese, and a healthy drizzle of balsamic reduction to finish it off. Have I said it’s amazing yet? Cause it is.
Mezzetta has four flavors of their magnificent Everything Spread: Garlic & Parmesan, Hot Chili Pepper, Olive, Garlic & Parmesan, and of course, Sun-Dried Tomato and Basil. You really need to try them, like now. So go to the store. Now. Then come back and make this sun-dried tomato and basil baked chicken recipe, cause I’m telling you…amazing.
- Preheat the oven to 350 degrees. Mix the salt, pepper, and garlic powder together, then sprinkle liberally over the chicken breasts and pat down.
- Heat the canola oil in a large frying pan over medium high heat. Once hot, add the chicken breast and cook until browned, around 3 minutes. Flip the chicken oven and cook for another 2 minutes.
- Reduce the heat, add the chicken broth to the pan, then slather the tops of the chicken with a thick layer of the Sun-Dried Tomato and Basil Everything Spread. Cover with aluminum foil and bake in the oven for 30 minutes, or until a meat thermometer reads 165 degrees.
- Remove the pan from the oven, uncover, and allow to sit for a couple minutes. Top with the fresh basil, feta, and balsamic reduction, then serve immediately.
Want to win some amazing Mezzetta goods? Then leave me a comment letting me know which flavor you most want to try! Want another chance to win? Then visit Mezzetta’s website and fill out their survey to be entered in their contest too! WOO!