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

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