Sun Dried Tomato Chicken

Ingredients

• 2 tablespoons butter 
• 10 ounce cream of chicken soup canned
• 4 cloves garlic clove minced
• 1 tablespoon penzey's southwest seasoning italian
• 0.5 cup milk 
• 2 tablespoons olive oil 
• 8 servings salt and pepper to taste
• 6 ounce chicken breast halves boneless skinless
• 0.8 cup sun-dried tomatoes 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with Italian seasoning, salt, and pepper.
3. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
4. Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes.
5. Remove the tomatoes from the water and puree in a food processor until smooth.
6. Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes.
7. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.