Sun-Dried Tomato Chicken Parmesan

Total Cook time approximately 40 minutes

Preheat oven 375 degrees

Ingredients

Coating Mix

½ cup of Parmesan Cheese

6 or 7 Boneless Skinless Chicken Thighs

Salt and Pepper

¼ Cup of oil from the Jar of Sun-Dried Tomatoes

Cream Sauce Ingredients

½ cup of Parmesan Cheese

1 – 7 oz jar of Sun-Dried Tomatoes chopped

5 – cloves of minced garlic

5 – Green Onion Scallions chopped – 3 chopped green onions are to be cooked and 2 is for the topping

1 – Tablespoon of Italian Seasoning

8 oz sliced mushrooms

2 cups of heavy whipping cream or half n half

Cooking Directions preset the oven to 375 degrees

• Put ¼ cup of oil from the Jarred Sun-dried Tomatoes in a non-stick fry pan
• On paper plate add the salt and pepper to the ½ cup of parmesan Cheese
• Heat oil to medium heat in pan
• Coat each piece of chicken with the cheese salt pepper mixture
• Sear chicken on all sides for 3 or 4 minutes
• Set check aside on cookie pan lined with tinfoil. Put a little oil from pan on tinfoil
• Place seared chicken on the cookie pan
• Cover the cookie pan with tinfoil and bake covered 15 minutes and remove from oven
• Sauté the mushrooms in the oil with the Italian seasoning for 3 minutes
• Add the green onion with the sundried tomatoes and the minced garlic in the same frypan with the oil and Sauté until the sun-dried tomatoes are slightly softened
• Add baked chicken and the juices to the pan with the green onion’s garlic and sundried tomatoes
• Stir in the whipping cream/half n half
• Cover and cook on low for 15 minutes Serve with Cauliflower Rice