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Sun-Dried Tomato Crusted Chicken
Topic Started: Jun 9 2011, 01:09 PM (88 Views)
Lisa
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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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