Sun-dried Tomato and Basil chicken.

Oh blog, how I have missed you! It's only been a week but the rubbish microwave meals I have been living off, over exam week, have made me miss making lovely food for this blog. So I am glad to be back with you :). My exams went well, thank you for asking but now I am left with the lovely task of job hunting. On top of that I have bikini season to worry about so expect to see lots of fresh, healthy things appearing over the next few weeks. 

To start my bikini season off I made lovely baked, tomato and basil coated chicken tonight, which I had with rocket salad. Super easy to made but so delicious and really good for you. Try it :)

What you'll need (to feed two):

• 2 chicken breasts;
• 2 large handfuls of basil (about 15 leaves, maybe a few more);
• A jar of sun-dried tomatoes in oil (you don't need the whole jar, you only need about 6 tomato pieces out of it but you also need 2 teaspoons of the oil);
• 1 tbsp grated parmesan;
• pinch of salt and pepper.

The first thing you need to do is to pre-heat your oven to 170C. Then what you need to do is to throw the basil, tomatoes, oil, parmesan and seasoning into a blender and blitz to a paste. Alternatively, you can dice it all up really finely into a lumpy paste (if you don't have a food processor).  

Next, on a lined baking tray spread out 1/3 of the paste and lay the chicken breasts on top of it. Then cover the chicken with the remainder of the paste and pop the tray into the oven for 17-20 minutes.

When the chicken is cooked through, plate it up with a handful of salad per person. I also drizzled mine with balsamic glaze. Then enjoy :)