10 oil-cured sun dried tomato with 1/2 cup of their oil
1 bunch basil leaves, finely chopped
1 tsp minced garlic
2 Tbsp freshly grated Parmesan cheese
1 Tbsp virgin olive oil
salt and pepper to taste
4 boned chicken breast
Puree sun dried tomatoes with their oil.
Combine with basil, garlic, Parmesan cheese, olive oil and salt and pepper to taste.
Pound chicken breast until 1/4-inch thick. Grill or broil 4 inches from a high flame until browned and firm, about 2 to 3 minutes per side.
Serve garnish with the sauce.
