I have a recipe for a stuffed chicken that is pretty labor intensive so I rarely make it! For this recipe I just combined a lot of the same elements and topped the chicken instead. Result– amazingly easy and delicious! Here’s what you’ll need.

First off, I use Bella Sun Luci sundried tomatoes packed in oil. These are the only sundried tomatoes I use. And sometimes I use the oil as a replacement for my cooking oil. The oil is still olive oil, only exquisitely flavored like the tomatoes, so it adds extra flavor and sweetness to this chicken. However, you can use regular oil if that is what you have. That’s what this recipe is about…using whatever you have! 🙂

Look at all the yumminess!

The first time I made this recipe I had shallots. This time I did not. I prefer shallots in this because they have a more subtle and delicate flavor than a regular onion. But all I had was onion so that is what I used, and it worked perfectly fine! I just used a small quarter of it instead of a whole shallot. (keep in mind, this recipe is for 2, so double and triple as you need!)

Add about 2 T. oil to a skillet. Add the shallot (onion) and tomatoes and sauté over med heat for about a minute until the onion gets a little bit tender.

Season both sides of the chicken with salt, pepper, and Italian seasoning. Use as much or little as you want. This is all about your personal preference.

Make an opening in the tomato/onions and add the chicken to the pan.

Lower the heat to med-low and let the wine cook off for a minute. Remove the chicken from the skillet to a plate and add the parmesan to the tomato mixture.

Mix it in real well so you don’t have clumps of cheese. This will not be creamy or gooey. It’s really not even that pretty, but it sure does taste good!

Top your chicken with the cheese mixture and serve! This would pair nicely with a green veggie…asparagus or green beans maybe.

Or just by itself! 🙂