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Sun-dried Tomato Crusted Chicken

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“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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