Step 1

Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag).

Step 2

Slice lemon thinly and add it to the tomatoes.

Step 3

Add minced basil, salt, and pepper to the tomatoes as well.

Step 4

Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade. (You can also do the same in the zip-lock bag if preferred.)

Step 5

Preheat a cast iron skillet (or an oven save cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.

Step 6

Preheat the oven to 350 degrees.

Step 7

Once the skillet it hot, add chicken breasts and let them sear for a couple of minutes on each sides.

Step 8

Add the tomato/lemon/basil mixture that chicken was marinating in right into the pan. Spread everything evenly, bring to simmer, and place into the oven.

Step 9

Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.

Step 10

Serve with any side dish you desire.