Sun Dried Tomato Pesto Crusted Chicken Breast Over Creamy Herb Polenta Recipes

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SUN-DRIED TOMATO CRUSTED CHICKEN



Sun-dried Tomato Crusted Chicken image

I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4.

Provided by Jellyqueen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 375 degrees F.
  • Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
  • Season with salt and pepper.
  • Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
  • Place flour in shallow bowl.
  • Mix eggs and water in a third shallow bowl.
  • Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
  • Pat crumb mixture into both sides of chicken and place on a plate.
  • Heat oil, in an oven proof skillet, over medium high heat.
  • Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
  • Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 514.5, Fat 19.2, SaturatedFat 4.3, Cholesterol 152.2, Sodium 836.7, Carbohydrate 56.1, Fiber 3.9, Sugar 6.2, Protein 28.3

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