Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: June 28th, 2011
Sun-dried on my shoulders

Sun-dried tomatoes can add lots of flavor -- and they're healthy when not packed in oil. But they can also swim in a rich creamy sauce when you're feeling decadent.

Got home last night and found a lonely pint container of heavy whipping cream in the fridge. I used a cup for something last week and the other cup needed to get used up or thrown out.
So, instead of the oil-based sun-dried-tomato-based recipe I wrote about yesterday, I found another recipe (from Allrecipes.com) for a cream sauce, intended for pasta, but I poured it over parm-coated baked chicken.
Yes, it’s out of this world — and horrible for you, but once wasn’t going to kill us.
To coat the baked chicken, I usually mix bread crumbs and Parmesan (with a pinch of smoked paprika). I had some coating leftover, so I used that in the sauce. The bread crumbs thickened it, in a good way. I did splash the whole thing with some milk because the sauce would be sitting for a while waiting on my husband to have his. Worked well.
Here’s the sauce:
1 cup heavy whipping cream (could use fat-free half and half or milk)
2 tablespoons butter
1/2 cup Parmesan cheese
2 tablespoons bread crumbs
1/2 cup sun-dried tomatoes (dry) sliced

1. Heat cream and butter until melted and bubbles start to form on the sides of the pan. Add Parm and bread crumbs and stir until smooth.
2. Toss in sun-dried tomatoes, salt and pepper to taste, and heat through. Serve over pasta or baked chicken.
Makes 2 cups for 4 1/2 cup servings
▀  Per serving: 344 calories, 32 grams fat, 1 gram fiber, 7.9 grams protein, 8.3 grams carbohydrate, 568 milligrams sodium, 107 milligrams cholesterol
Values are approximate.

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