Tear up bread into medium sized chunks.  Place on cookie sheet and bake at 375 for about 10 minutes.

Meanwhile, cut chicken into bite-sized, or slightly larger, chunks and lay out flat.

 

In a small bowl, mix about 1/2-1 tsp of any herbs you like (I use a mixture of dried basil, dried rosemary, ground salt, ground pepper, dried oregano, garlic powder, onion powder, crushed red pepper).  Sprinkle/rub over chicken.

In a large skillet, cook chicken chunks over medium high until done. 

 

Add garlic (more or less depending on how much you like it) and sun-dried tomatoes (with some juices).  Cook 1 minute.  Add wine and reduce about a minute.  Add chicken stock.  Heat through.  Add butter.

 

In large bowls, place 2-3 pieces of the Italian croutons. Add chicken and drizzle with pan juices.  Serve immediately.

Excellent concoction I made after watching Rachel Ray do a shrimp scampi.  I don't really know how much of anything to add because I eyeball it.  This has a very strong flavor so feel free to add less of the herbs and garlic.  The bread is really excellent after it soaks up the juices.