Ingredients

• 4 boneless, skinless chicken breasts (around 500g total)
• ¼ cup sun-dried tomatoes, chopped
• 1 cup full-fat cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Turn your oven heat range to 375°F (190°C).
2. In an oven-safe pan, heat one tbsp of oil over medium heat. Powder it with salt and pepper, then add to the pan. Cook until both sides are brown, then remove from the pan.
3. In the same pan, add the sun-dried tomatoes and cream. Bring to a simmer.
4. Return the chicken breasts to the pan. Bake for 23-25 minutes until the chicken and the sauce are bubbly.
5. Serve the chicken with the sun-dried tomato cream sauce.