Recipe Friday: Sun-dried Tomato Pesto-Crusted Chicken

1 cup sun-dried tomatoes packed in olive oil
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves

Preheat oven to 375°F.

In a food processor, blend tomatoes, garlic and basil. Add Parmesan. Salt & pepper to taste. Set aside.

Season chicken with pepper only -- the pesto will provide the salt flavor -- and brown in vegetable oil.

Remove from skillet, coat in pesto and place in a baking dish. Roast for 25-30 minutes. Chicken should be fork-tender.

Side suggestions:

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