Sundried tomatoes were all the rage in the 1980’s. You couldn’t go to a restaurant without finding them scattered in the pasta or cooked into a sauce. They were tucked into sandwiches and tossed into salads. Then, after a nice long stretch of being the ingredient of choice, they faded away into the oblivion.
For years, I couldn’t even look at one; that is how over-saturated they became. Yet, there was something about the deep slightly sweet flavor that added dimension to dishes that was worth exploring again. When the request for “that chicken stuffed with sundried tomatoes you used to make” came up, I initially turned up my nose. But after a few weeks of Whole30 induced deprivation, I was willing to stretch a bit to introduce something new to my palate. And you know what? It was good!
It may be time to de-stigmatize the sundried tomato and give it another chance.
Chicken Stuffed With Sundried Tomatoes
Lay sliced chicken breasts ( or slightly pounded and flattened breasts) out on a tray, inside up. Spread the breasts with dijon mustard, a few pieces of chopped scallion, and lay on a rehydrated sundried tomato* or two. Roll the breast up and place it seam side down on a baking dish. Sprinkle it with salt, pepper, garlic powder and paprika.
Bake the chicken breasts in the oven at 350 degrees for about 20 minutes until they are cooked through and enjoy!
*Be sure to use oil packed tomatoes, or rehydrate the plain dried tomatoes in warm water before using them. Dried tomatoes that haven’t been rehydrated will suck every ounce of juice from your chicken and leave you with a hard, dry meal. No bueno.
These are perfect to make in advance. I had a late meeting tonight, and left them all prepared in the refrigerator so the pan could be popped in the oven while I made my way home.
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