Low Fat Parmesan Chicken With Sun-Dried Tomatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 1⁄4 cup table salt
- 1⁄4 cup sugar
- 1 quart water
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dry basil
- 1⁄4 teaspoon dried sage
- 1⁄4 teaspoon ground cumin
- 1⁄3 cup grated parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes
directions
- Trim fat from chicken.
- Pound each breast to an even 1/2 inch thickness.
- Pour water into a large resealable bag.
- Add salt & sugar, shake to dissolve.
- Add chicken.
- Refrigerate for 30 minutes.
- Preheat oven to 350.
- Remove chicken from bag, pat dry.
- Heat the oil on medium high heat until it begins to shimmer.
- Add garlic, saute for 2-3 minutes.
- Add chicken, cook for 8 minutes, turning once.
- Remove from heat.
- Mix the parmesan, basil, sage& cumin in a bowl.
- Dredge the cooked chicken in the parmesan mixture and place in a 9x13 baking pan.
- Bake for 10 minutes.
- While cooking, chop sun-dried tomatoes.
- Once chicken is done (juices run clear), sprinkle chopped tomatoes on top, & bake for 2-3 more minutes.
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RECIPE SUBMITTED BY
Chris White
Houston, TX
I do the cooking in our house, and actually enjoy it. Have been cooking ever since the paper ran a special kids cooking section when I was 8 years old.
I really like to avoid the 'box' dinners unless we're absolutely out of time, and enjoy trying to mimick dishes we get at restaurants.
I'm a big beer lover (and homebrewer), and in my comments will usually suggest a beer style to drink with a recipe