Sun-dried Tomato Chicken

Prep: 10 min., Bake: 1 hr. The toppings of sun-dried tomatoes and sliced fresh basil add more flavor and a pretty appearance. Here's the trick to softening the texture of sun-dried tomatoes: Buy them packed in oil, and then drain and rinse in hot water to remove oil. Chop tomatoes with a knife, or snip them into smaller pieces with kitchen shears.

Yield: Makes 6 servings

Ingredients

• 1  (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
• 1  cup  sun-dried tomato vinaigrette with roasted red pepper dressing
• 1/2  teaspoon  coarsely ground pepper
• Toppings: chopped sun-dried tomatoes, sliced fresh basil

Preparation

1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.

Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.