Crispy Sun Dried Tomato Crusted Chicken Recipes

Steps:

• Whirl tomatoes in food processor until chopped.
• Add next five ingredients, whirl until cornflakes are fine crumbs.
• Pour above mixture into a gallon ziploc bag.
• Flatten chicken with palm of hand and dip both sides of chicken in egg.
• Place one piece of chicken at a time in bag and coat with crumb mixture.
• Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

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.