Sun-Dried Tomatoes

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  1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through (about 6-7 minutes per side). Remove and set aside.

  2. In the same skillet, add the garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.

  3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced slightly.

  4. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently until it thickens.

  5. Return the chicken to the skillet and heat through. Garnish with fresh basil before serving. Excellent with pasta or mashed potatoes.

3. Sun-Dried Tomato and Feta Stuffed Chicken

An impressive main course with a beautiful, flavorful filling.

Ingredients (Serves 4):

  • 4 boneless, skinless chicken breasts

  • ½ cup crumbled feta cheese

  • ¼ cup oil-packed sun-dried tomatoes, finely chopped

  • 2 tbsp chopped fresh spinach or basil

  • 1 garlic clove, minced

  • Salt and pepper

  • Olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. In a small bowl, mix feta, sun-dried tomatoes, spinach, and garlic.

  3. Carefully slice a pocket into the side of each chicken breast. Stuff each pocket with the feta-tomato mixture. Secure with toothpicks if necessary.

  4. Season the outside of the chicken with salt and pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.

  5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.

4. Simple Sun-Dried Tomato & Arugula Salad

A quick, sophisticated side salad.

Ingredients:

  • 5 oz (about 5 cups) fresh arugula

  • ⅓ cup oil-packed sun-dried tomatoes, sliced

  • Shaved Parmesan cheese

  • For the Dressing: 3 tbsp of the oil from the sun-dried tomato jar, 1 tbsp lemon juice or balsamic vinegar, salt, and pepper.

Instructions:

Refrigerate immediately after cooking (or serving), ideally within 2 hours. On very hot days, do so sooner.
Use airtight, shallow containers to help food cool faster and not be exposed to contaminants.
Store cooked chicken or poultry in the refrigerator for no more than 3 or 4 days. After that time, bacteria can develop even at low temperatures.
If you’re not going to consume it within that time, freeze it. Freezing prevents bacterial growth.
What about overheating?

Reheating gets rid of some bacteria , but not necessarily all of the toxins produced by leaving food alone for too long. Once present, toxins can lead to illness even if the bacteria are k*lled.
When reheating, heat thoroughly, making sure the meat is piping hot throughout.
When in doubt: throw it away
Prevention is better than cure. If:
the meat has been out for more than 2 hours (or 1 hour in hot conditions),
It has been in warm environmental conditions,
You’re not sure how long he’s been gone,
or smells bad/slimy,
Then throw it away.

In summary
Cooked meat left at room temperature for more than 2 hours (or 1 hour if it is very hot) can be risky.
Chicken is especially dangerous because of the types of bacteria and toxins involved.
Refrigerate leftovers promptly, store them well, and eat them within a few days.

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