Chicken with Sun-Dried Tomato Pesto

Put a ring on it chicken

Ingredients:

4 boneless, skinless chicken breasts

½ tsp of crushed rosemary

½ tsp of salt

¼ tsp of black pepper

2 tbsp olive oil

½ cup of chicken broth

½ cup of heavy cream

1/3 cup of sundried tomatoes made into a pesto

Ingredients for Pesto: (Freeze remaining pesto)

8 ozs of sun-dried tomatoes packed in olive oil (include all of the oil)

½ cup of fresh basil

½ cup of freshly grated parmesan cheese

¼ cup of pine nuts

¼ tsp of black pepper

Directions for Pesto: (prepare this in advance of cooking the chicken)

Combine all ingredients into a food processor. Pulse until a thick pesto forms.

Freeze excess up to 6 months.

Directions to assemble and cook the chicken:

Season the chicken breasts with rosemary, salt and pepper.

In a large, non-stick skillet, heat oil over med-high heat. Add the chicken and cook until browned on both sides.

Add broth, heavy cream, and sun-dried tomato pesto. Bring to a boil and reduce heat to med low. Cover the skillet and cook until the chicken reaches an internal temperature reaches 165 degrees.

Transfer the chicken to a serving platter.  Pour the sauce over the chicken and garnish with fresh basil.