Ingredients:

2 organic chicken breasts (bone-less)

• 1 ½ cups organic coconut milk 
• 4 fresh thyme sprigs
• ½ cup homemade chicken stock or organic chicken stock
• 10 organic homemade sun-dried tomatoes, purred in a food processor
• ½ tsp fresh thyme leaves (for cream sauce)
• Sea salt and freshly ground black pepper to taste

 Preparation:

1. Preheat your oven to 375 F.
2. Season the chicken breasts all over with sea salt and freshly ground black pepper. 
3. Place them in a baking dish, place a sprig of fresh thyme on top of each and place in the preheated oven for about 45 minutes.
4. In a large skillet over a medium-low heat, bring the coconut milk and the two remaining thyme sprigs to a light boil.
5. Once boiling, lower heat and let simmer. Allow the coconut milk to reduce by approximately 1/3 of its volume. This should take close to 10 minutes.
6. Remove the coconut milk from the heat and allow it to sit at room temperature for about 10 minutes. Do not  remove from skillet.
7. Remove the thyme sprigs and return to heat. Add the chicken stock and allow to simmer for another 5 minutes.
8. Add the purred sun-dried tomatoes, season with salt and pepper to taste and the fresh thyme leaves.
9. Pour on top of the cooked chicken breasts and enjoy!

Serve this dish with a light spinach salad, or selection of lightly steamed organic vegetables drizzled with olive oil and fresh organic lemon juice.

*Complimets of www.jennfit.ca*