Baked Sun-Dried Tomato Chicken

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4 boneless skinless chicken breasts

1 teaspoon dry thyme

1 teaspoon silk chili flakes or a pinch of crushed red pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon extra virgin olive oil

1 tablespoon neutral oil, for frying

¼ cup Sun-Dried Tomatoes, roughly chopped

1 pint cherry tomatoes

1 cup water

2 tablespoons butter

Salt and pepper to taste

Preheat oven to 400°F.

Pat the chicken dry and place in a bowl and season all over with salt and pepper. Add the thyme, silk chili, garlic powder, paprika, and extra virgin olive oil, and use your hands to rub the spices all over the chicken until it’s completely coated.

Heat the neutral oil in a skillet over medium-high heat. Add the chicken in an even layer and cook without moving for 5 minutes.

Flip the chicken and add the sun-dried tomatoes, cherry tomatoes, and 1 cup water. Season with salt and pepper. Bring to a boil and then turn off the heat. Transfer to the oven for 15 to 20 minutes. Check the internal temperature of the chicken at 20 minutes and continue cooking until the chicken reaches 165°. Remove from the oven and place the skillet on the stovetop.

Transfer the chicken to a plate. Bring the skillet back to a boil over medium-high heat and reduce the liquid in the pot by half, about 5 minutes. Add the butter and reduce heat to low. Stir often until the sauce is thickened, about 1 to 2 minutes. Taste and season with salt and pepper.

To serve: slice the chicken and serve over rice or orzo. Spoon the sauce and cooked cherry tomatoes on top. Enjoy!

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