Step 1

Season each chicken breast evenly with salt and Italian seasoning.

Step 2

In a large skillet stir together 1 jar of the sun-dried tomatoes, undrained, and the minced garlic over medium high heat until hot.

Step 3

Add the seasoned chicken to the hot tomatoes and oil (the oil is from the undrained sun dried tomatoes) and brown it on both sides, 3-4 minutes on each side. The chicken does not need to be cooked all the way through yet, just browned on each side.

Step 4

Remove the chicken and place it on a plate, covering it with a lid or aluminum foil. It will be added back in later.

Step 5

Drain the other jar of sun-dried tomatoes and add the tomatoes to the skillet, reduce the heat to low.

Step 6

Stir in the cream of chicken soup, half and half and parmesan cheese until completely combined.

Step 7

Heat over low until bubbling, about 2-3 minutes, stirring constantly.

Step 8

Add the chicken back into the pan, reduce the heat to low and cover.

Step 9

Cook for 5-7 minutes or until the sauce is thickened and the chicken is cooked through.

Step 10

Serve hot garnished with fresh basil, optional.