Sun-dried Tomato and Basil Grilled Chicken
125g sun-dried tomatoes, chopped
2 cloves garlic, crushed
100ml olive oil
10 basil leaves
4 chicken breast (approximately 200-250g each)
Oil for brushing
- In a food processor, combine the sun-dried tomatoes, garlic, oil and basil. Process for 2 minutes or until well combined
- PREHEAT OVEN 200˚C.
- Brush each chicken breast with oil. Using half of the sun-dried tomato mixture, evenly spread over the chicken breast.
- Cook on the low rack for 20-22 minutes on HIGH MIX 200˚C, turning over halfway through, spreading the remaining sun-dried tomato mixture over each chicken breast.