Creamy Sun Dried Tomato Chicken

2  tablespoons		coconut oil
32  ounces		boneless skinless chicken breast
3/4  cup		chopped shallots
1/4  teaspoon		red pepper flakes
1  cup		chicken broth
1/2  cup		coconut milk
1/4  cup		jared sun dried tomatoes, chopped
1/4  cup		pecorino romano
1/2  teaspoon		salt (to taste)
1/2  teaspoon		pepper (to taste)
1/4  cup		fresh basil ribboned

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Sun Dried Tomato Chicken ingredients. The serving size for any ingredient in Creamy Sun Dried Tomato Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat oven to 375.
2. Salt and pepper chicken on both sides generously.
3. Melt coconut oil in a iron skillet and sear chicken till golden brown and remove.
4. In same skillet add shallots and red pepper flakes and cook till shallots are clear. Remove shallots and red pepper from skillet and add chicken broth and deglaze skillet.
5. Add chicken then shallots and red pepper back to skillet.
6. Tent foil to inside of skillet and place in oven till chicken reached a internal temp.of 170. About 15 min. but time will differ per thickness of chicken. Remove from oven.
7. Remove chicken add coconut milk sun dried tomatoes and cheese. Simmer sauce to desired thickness 3 to 5 min. Add chicken back to skillet ad salt and pepper if needed and remove from heat.
8. Add basil.