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Sun-Dried Tomato Crusted Chicken
(Cuisine at home, April 2004, Issue 44, p. 40)
Makes: 4 Chicken Breasts Total Time: 30 Minutes Rating: Intermediate
Prepare; Trim Fat and Season:
2 boneless, skinless chicken breast halves (8 oz. each)
1 t. black pepper
1/2 t. kosher salt
Pulse in Food Processor for Course Crumbs:
2 cups bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 large garlic cloves, peeled
Place in a Shallow Dish; Dredge Chicken:
1/2 cup all--purpose flour
Blend; Place in a Shallow Dish; Dip Chicken:
2 eggs
2 T. water
Heat in Ovenproof Nonstick Skillet; Saute Chicken:
2 T. olive oil
Preheat oven to 375°.
Prepare breast halves by trimming fat. Slice each breast in half lengthwise; pound to 1/2" thick. Season with pepper and salt.
Pulse bread crumbs, tomatoes, and garlic in a food processor. Transfer to a shallow dish.
Place flour in a second shallow dish.
Blend eggs and water with a fork in a third shallow dish. Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet or plate.
Heat oil in an ovenproof nonstick skillet over medium-high heat. Saute chicken 3 minutes, or until golden brown. Care-fully flip chicken, then place pan in oven. Roast 8 - 10 minutes, or until cooked through. Rest 5 minutes before serving.
Don't wait too long to tell someone you love them.
Billy