Sun-Dried Tomato Chicken

Ready in
30 min
Flavoured with basil, sun dried tomato dressing and smoky bacon, chicken is brought to a whole new level of flavour in this one-skillet recipe!

Serving Size


Estimated Cost*


Per Serving

Prep Time

10 min

Cooking Time

20 min

Price/Availability Effective Date: February 10, 2014


2 slices Reduced Sodium Bacon chopped
4 Chicken breasts, skinless, boneless (1 lb./450 g)
0.25 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 tsp Dried basil
2 Tomato chopped
2 tbsp Kraft 100% Parmesan Light Grated Cheese


  1. Cook bacon in large skillet until crisp. Remove bacon from skillet, drain on paper towels. Discard drippings from skillet.
  2. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (170ºF), turning after 5 min.
  3. Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

Recipe notes

For a quick shortcut use 1/4 cup Oscar Mayer Real Bacon Bits instead of the chopped bacon slices. Note: Sodium will increase.
Substitute 1 Tbsp. chopped fresh basil for the dried basil; sprinkle over chicken just before serving.
Serving Suggestion:
Serve with a crisp mixed green salad and whole wheat pasta to round out the meal.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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