- 3ounces olive oil
- 4 1⁄2boneless skinless chicken breasts
- 1⁄4teaspoon salt
- 6ounces white wine
- 3garlic cloves, chopped
- 1⁄2teaspoon crushed red pepper flakes
- 8ounces alfredo sauce(homemade, preferrably with Romano cheese or prepared will do in a pinch)
- 2ounces sun-dried tomatoes
- 1⁄2cup mozzarella cheese, shredded
- 2teaspoons parsley, chopped (garnish)
Preheat oven to 425 degrees F.
Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
Saute the chicken breast until browned.
Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
Transfer the chicken breasts to a pan and hold.
Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
Garnish with parsley and serve.