Sun-dried Tomato Crusted Chicken |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4. Ingredients:
2 boneless chicken breasts, large size |
1 teaspoon black pepper |
1/2 teaspoon kosher salt |
2 cups breadcrumbs |
1/2 cup sun-dried tomato, drained, sliced (oil packed) |
4 garlic cloves |
1/2 cup all-purpose flour |
2 eggs |
2 tablespoons water |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 375 degrees F.
2. Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
3. Season with salt and pepper.
4. Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
5. Place flour in shallow bowl.
6. Mix eggs and water in a third shallow bowl.
7. Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
8. Pat crumb mixture into both sides of chicken and place on a plate.
9. Heat oil, in an oven proof skillet, over medium high heat.
10. Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
11. Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
12. Let rest for 5 minutes before serving.
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