[wpurp-searchable-recipe]Sun-dried Tomato Speckled Chicken – – boneless skinless chicken breast halves (6-oz.), sea salt and freshly ground black pepper (to taste), dried rosemary (crushed), olive oil, sun-dried tomatoes, white wine, unsweetened coconut cream, , Season chicken breast halves with salt, pepper and rosemary. ; Heat the olive oil in a large skillet over medium-high heat; add chicken and cook for 4 to 6 minutes per side or until cooked through; remove from pan and set aside. Reduce skillet heat to medium; add sun-dried tomatoes, white wine and coconut cream; cook for 1 minute then reduce heat and simmer for 3 minutes. ; Serve chicken topped with sauce.; ; – <strong>SERVING SUGGESTION:</strong> Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette. <strong>NUTRITION: </strong>per serving: 273 Calories; 9g Fat; 40g Protein; 3g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Fat. Points: 6 – Dinner – Paleo[/wpurp-searchable-recipe]
Sun-dried Tomato Speckled Chicken
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