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Sun-Dried Tomato Crusted Chicken

May 17, 2010

Try this flavor packed recipe the next time you can’t think of what to do with chicken breasts. Serve with a Mixed Salad with Balsamic Dressing for a delicious lunch or light dinner!

4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 cups panko bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 large garlic cloves, peeled
1/2 cup all-purpose flour
1 egg
1 Tablespoon water
2 Tablespoons extra virgin olive oil


  • Using a meat mallet, pound each chicken breast to 1/2-inch thickness.
  • Season with salt and pepper , to taste. Set aside.
  • Place breadcrumbs, sun-dried tomatoes, and garlic in a food processor. Pulse until well combined.
  • Transfer breadcrumbs to a shallow dish.
  • In another shallow dish, place flour.
  • In a third dish, whisk together egg and water.
  • Dredge both sides of each chicken breast in flour.
  • Then dip in egg mixture to coat.
  • Next press into breadcrumbs, and pat both sides to coat.
  • Heat oil in a large, non-stick skillet over medium heat.
  • Saute chicken breasts until golden brown, 3-5 minutes per side.
  • Allow to rest 5 minutes before serving.
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