Sun-dried Tomato Chicken
This recipe can be made to serve any number of guests. This particular
amount was perfect as an appetizer for twelve.
Olive oil
1/2 cup finely chopped onions
8 boneless, skinless chicken thighs
12-15 sun-dried tomatoes
1 cup shredded cheese (I prefer Trader Joes Mediterranean Blend)
Herbes de Provence
Salt and freshly ground black pepper
Preheat oven to 350 degrees.
In a small skillet saute the onions in olive oil until soft.
Boil 2 cups of water and place sun dried tomatoes in the hot water to soften. (If you are using sun dried tomatoes in oil, skip this step.
Meanwhile, place chicken between pieces of waxed paper and flatten to 1/4 inch. Season with salt, pepper and herbes de Provence.
Chop the tomatoes and arrange a small amount on each piece of chicken. Repeat with a small amount of onions and cheese. Roll each piece of chicken and secure with a skewer or toothpick. Place in a 9x13 baking dish that has been lined olive oil.
Sprinkle additional salt and pepper on the chicken. Add a bit of water to the pan to retain moisture and bake for 20-30 minutes.
To serve as an appetizer, cool the chicken for a few minutes and slice into rounds. Place on a platter lined with lettuce leaves. To serve as a main dish, leave pieces whole or slice for a more artistic presentation.
This could also be served with a sauce made from the pan juices.
Sauce:
Drain juices from the chicken baking dish into a saucepan. Stir over medium heat. Reduce the volume until sauce begins to thicken slightly. Stir in 1-2 Tbsp butter. Season to taste and pour over chicken.