Sun-Dried Tomato Pesto Crusted Chicken

• 1 cup sun-dried tomatoes from a jar
• 2 garlic cloves, quartered
• 1 cup packed fresh basil leaves
• 1 roasted jalapeno pepper
• 1/2 cup freshly grated Parmesan
• Salt
• Freshly ground black pepper
• 1 1/2 tablespoons of the oil that the sun-dried tomatoes came in (optional)
• 6 (6-ounce) boneless chicken breasts

1. 1. Preheat oven to 375 degrees F.
2. 2. Blend sun-dried tomatoes, garlic cloves, basil leaves, and roasted jalapeno in a food processor.
3. 3. Stir in Parmesan and add salt and pepper, to taste.
4. 4. Add oil and process (optional)
5. 5. Coat top of chicken with pesto and roast in oven for 30 to 35 minutes, or until fork tender.

tomatoes, garlic, basil, jalapeno pepper, freshly grated parmesan, salt, freshly ground black pepper, tomatoes, chicken breasts

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-pesto-crusted-chicken-50020100 (may not work)