Chicken Breasts with Sun-Dried Tomato and Garlic Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To begin, fill a platter with slices of bresaola and mozzarella, and also serve a warm salad of roasted peppers. The spinach, basil and ricotta puree and orzo with lemon peel are terrific with the chicken, as is a dry white wine like a Greco di Tufo. Dessert should have an Italian accent, too: Try slices of fresh pears topped with mascarpone and a warm walnut-caramel sauce. Ingredients:
2 cups fresh breadcrumbs made from french bread |
1/2 cup drained oil-packed sun-dried tomatoes |
3 1/2 tablespoons oil reserved |
2 large garlic cloves |
4 12-ounce chicken breast halves with skin and bone |
Directions:
1. Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
2. Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
3. Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
4. Place chicken on plates and serve.
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