CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST
Categories Chicken Garlic Poultry Tomato Bake Dinner Fall Spring Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.)
- 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.
- 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.
- Place chicken on plates and serve.
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