Sun-dried Tomato Crusted Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.