Preheat oven to 375 degrees Fahrenheit.
Ingredients:
4oz basil pesto
1 jar sun-dried tomatoes in olive oil
1 pound chicken tenderloins
Salt and pepper, to taste
Directions:
1. Prep Work: Remove sun-dried tomatoes from jar and chop into pieces.
2. Rinse chicken tenderloins and pat dry. Place on a baking sheet.
3. With a knife, cut a slit in the middle of each chicken tenderloin without completely going through.
4. With a spoon, place a generous amount of basil pesto on each tenderloin and spread around.
5. Top each slit in the chicken with sun-dried tomatoes. Salt and pepper, to taste.
6. Bake chicken in the pre-heated oven for 10-15 minutes or until done and juices run clear.