Crispy Sun-Dried Tomato Crusted Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from the jar top of Valley Sun's Sun Dried Tomatoes In Oil. It can also be used for pork chops or salmon. Ingredients:
1/2 cup julienne cut sun-dried tomato, drained |
2 cups corn flakes |
1/4 cup flour |
1/2 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 boneless skinless chicken breast halves |
1 egg, beaten |
Directions:
1. Whirl tomatoes in food processor until chopped.
2. Add next five ingredients, whirl until cornflakes are fine crumbs.
3. Pour above mixture into a gallon ziploc bag.
4. Flatten chicken with palm of hand and dip both sides of chicken in egg.
5. Place one piece of chicken at a time in bag and coat with crumb mixture.
6. Bake on lightly greased baking sheet at 400* for 15-20 minutes or until chicken is no longer pink in center.
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