Sun Dried Tomato Crusted Chicken Recipe

How to Make Sun Dried Tomato Crusted Chicken

1. Preheat oven to 375°F (190°C).
2. Slice each chicken breast in half lengthwise and gently pound to approximately 1/2 inch thickness using a meat mallet or the bottom of a heavy pan.
3. Season both sides of each chicken breast generously with salt and pepper.
4. In a food processor, combine 1 cup breadcrumbs, 1/2 cup sun-dried tomatoes (oil-packed, drained), and 2 cloves garlic. Pulse until finely chopped but still slightly textured.
5. Place 1/2 cup all-purpose flour in a shallow dish.
6. In a separate shallow dish, whisk together 2 large eggs and 2 tablespoons of water.
7. Dredge each chicken breast in flour, shaking off any excess. Dip into the egg mixture, ensuring it's fully coated. Finally, press the sun-dried tomato crumb mixture firmly onto both sides of the chicken.
8. Place the breaded chicken breasts on a plate.
9. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
10. Sear the chicken for 2-3 minutes per side until lightly browned.
11. Transfer the skillet to the preheated oven.
12. Bake for 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Thinner breasts will cook faster.
13. Let the chicken rest for 5 minutes before serving. Enjoy!