1/2 tsp rosemary 1/2 tsp salt 1/4 tsp red pepper flake
Take sun-dried tomatoes and reconstitute. To do this you will place in a small pot and fill until sun-dried tomatoes are barely covered with water. Bring to a boil, cover, and remove from heat. Let sit for 1 hour and then drain.
Preheat oven to 350 degrees. Mix all ingredients together for Italian seasoning. This is a big batch and you will not use all of this spice mix for the recipe. Season chicken and place on a foil-lined sheet pan. Place in preheated oven. Cooking time depends on cut of meat chosen and oven. For thighs, cook 10-15 minutes and for breasts, 20-25 minutes. Check with meat thermometer that internal temperature is 160 degrees. Keep cooking as needed until desired temperature is reached. Let rest for 5 minutes when finished cooking.
While chicken is cooking, take sun-dried tomatoes and all remaining ingredients for pesto and blend together in a food processor until smooth. When chicken is done resting, drizzle on top. Enjoy!