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| Sun-Dried Tomato Crusted Chicken | |
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| Tweet Topic Started: Jun 9 2011, 01:09 PM (88 Views) | |
| Lisa | Jun 9 2011, 01:09 PM Post #1 |
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Sun-Dried Tomato Crusted Chicken 2 boneless, skinless chicken breast halves (8 oz. each) 1 tsp. black pepper 1/2 tsp. kosher salt 2 c. bread crumbs 1/2 c. oil-packed sun-dried tomatoes, drained, sliced 4 large garlic cloves, peeled 1/2 c. all-purpose flour 2 eggs 2 TBS. water 2 TBS. olive oil Preheat oven to 375º F. 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. Carefully flip chicken, then place pan in oven. Roast 8-10 minutes, or until cooked through. Rest 5 minutes before serving. Serve withor without this sauce. Sunny Butter Sauce 1 c. dry white wine 2 TBS. capers, crushed 2 TBS. fresh lemon juice 1/2 c. cold unsalted butter, thinly sliced 1/4 c. oil-packed sun-dried tomatoes, drained, sliced 1/2 c. fresh parsley, chopped Boil wine in a skillet until reduced by half. Add capers and lemon juice; boil 1 min. Reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley. |
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8:44 PM Jul 10