Food By Maria

0 Preheat the oven to 350F.
1 Make the sundried tomato dressing by blending together all of the dressing ingredients with a blender Set aside.
2 Season the chicken breasts generously with salt and pepper. 
3 Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken breasts. Cook until golden brown, about 4-5 minutes per side and then remove the chicken to a plate or bowl and set aside.
4 Add the butter to the pan and once melted add the minced garlic, salt, pepper, dried oregano, dried thyme and chili flakes. Cook for 1-2 minutes until fragrant. Add ⅓ cup chopped sundried tomatoes and cook for 2 minutes, stirring occasionally. Add the rice and stir well to coat with the oils in the pan.
7 Stir in the Better Than Bouillon Roasted Chicken Base, water and cream and bring to a simmer. Once simmering, stir in the parmesan cheese, fresh basil and ¼ cup of the sundried tomato dressing, stir to combine and then add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
8 Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes.
9 Remove from the oven and fluff the rice a bit with a fork.
10 Serve topped with remaining sundried tomato dressing, fresh basil leaves and crumbled feta cheese.