Creamy Sun-Dried Tomato Chicken with Roasted Garlic
Serves: 6 servings
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 8.5-ounce jar of oil-packed sun-dried tomatoes
  • 1½ cups chicken stock
  • ½ cup (4 ounces) mascarpone cheese
  • ¼ cup (1 ounce) finely grated Parmesan cheese
  • 1 teaspoon salt
  • 3 boneless, skinless chicken breasts, about 3½ - 4 lbs. total
  • ¼ teaspoon pepper
  • 1 small onion, finely chopped
  • 1 ounce (about 2 cups very loosely packed) fresh basil leaves, roughly chopped or chiffonade
  1. Preheat the oven to 375 degrees.
  2. Place one of the chicken breasts on a cutting board and hold it flat with the palm of your hand. Using a sharp knife (preferably a fillet knife) slice it horizontally into two even pieces. Repeat with the remaining 2 chicken breasts. You’ll end up with a total of 6 chicken cutlets.
  3. Place the head of garlic on a piece of aluminum foil and drizzle it with olive oil. Wrap it up securely in the foil and place on a small baking sheet. Bake on the bottom rack of the oven for 40 minutes. Once the foil is cool enough to handle unwrap the package and squeeze the garlic out of it papery skin into the work bowl of a food processor.
  4. Drain the jar of sun-dried tomatoes and reserve the oil. Add the sun-dried tomatoes to the food processor along with the chicken stock, mascarpone, Parmesan, and ½ teaspoon salt. Process until a thick, creamy sauce forms, about 30 seconds - 1 minute. Set aside.
  5. Season the chicken cutlets on both side with the remaining salt and pepper.
  6. Heat 1½ tablespoon of the reserved sun-dried tomato oil in a large skillet over medium high heat. Cook 3 of the chicken cutlets for 2 minutes on each side. Transfer them to a plate and cover with foil to keep warm. Repeat with the remaining chicken cutlets.
  7. Add the onion to the skillet and sauté until soft and starting to brown, about 3 minutes. Return all the chicken to the skillet and pour the sun-dried tomato sauce on top. Cover and cook for another 3-5 minutes until heated through.
  8. To serve, garnish with fresh basil. Serve any extra sauce on the side.
Recipe by Queen of My Kitchen at