Thursday, October 16, 2008

sun-dried tomato crusted chicken

So I made the following recipe and my daughter and husband loved it! I will be making this again soon. My friend Dina made it last night and her family liked it too. Use fresh bread crumbs and unsalted butter. My friend used salted butter and it turned out a little salty.

Makes 4 Chicken Breast
Total Time: 30 Minutes

2 boneless, skinless chicken breast halves (8 oz. each)
1 t. black pepper
1/2 t. kosher salt
2 cups bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 large garlic cloves, peeled
1/2 cup all-purpose flour
2 eggs
2 T. water
2 T. olive oil

Preheat oven to 375

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 sheer 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.

1. Make crumbs from 4 cups cubed French bread. You don't want the crumbs to fine-coarse is good.

2. Dredge chicken in flour, dip into egg wash to coat, then press into crumbs.

3. Saute chicken, turning it before finishing in the oven. The tomato will be dark.

sunny butter sauce

Makes About 1 Cup; Total Time: 10 Minutes

1 cup dry white wine
2 T. capers, crushed
2 T. fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
1/2 cup fresh parsley, chopped

Boil wine in skillet until reduced by half (be careful)
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.

Add the sun-dried tomatoes at the end to preserve their bright color.

From Cuisine at home

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