Tuscan Chicken and Sun-Dried Tomatoes
6 boneless, skinless chicken breasts
½ tablespoon olive oil
1 clove fresh garlic, minced
½ teaspoon all-purpose seasoning
½ cup red wine
1 cup low-sodium chicken broth
1 teaspoon dried basil or 2 teaspoons fresh basil
½ cup sun-dried tomatoes, sliced
½ cup yellow onions, sliced
If you use a dry herb instead of a fresh herb, halve the amount. For example, 1 teaspoon of dried basil is equivalent to 2 teaspoons of fresh basil.
Spray a 9" × 13" baking dish with cooking spray. Lay chicken in the dish, leaving some space between each piece.
Mix remaining ingredients in a separate bowl. Pour mixture over chicken and cover with foil.
Bake at 375°F for 45 minutes.
When making chicken, you should cook it until the internal temperature reaches 165°F. You can eyeball the status of your meal by cutting into the thickest part of the chicken breast and checking for pink. If any of the meat has a pinkish tinge, put it back in the oven. Ensure your meat is totally white before you take a bite.