Grilled Chicken Breast with Sun-dried Tomato and Basil Rouille

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.