julienne-cut sun-dried tomatoes packed in oil, drained
boneless skinless chicken breasts
salt and freshly ground pepper
Sensations Extra Virgin 100% Olive Oil
Combine mayonnaise, dried tomatoes, and garlic in a blender or food processor. Mix until smooth.
Spoon into a small serving bowl and keep chilled until serving time.
Place chicken between sheets of waxed paper or plastic wrap. With a heavy mallet, pound chicken until it is about 1/4 inch thick.
Remove and discard paper or wrap. Season chicken to taste with salt and pepper.
Heat half the oil in a 12-inch nonstick frying pan over high heat. Add half the chicken and cook, turning once or twice, until chicken is browned andno longer pink in center (cut to test), 6-8 minutes.
Transfer to a serving platter and keep warm. Repeat to cook remaining chicken in remaining oil. Serve immediately. Offer aioli to add to chicken to taste
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