chicken breast skillet

Chicken Breasts with Sun-Dried Tomato and Garlic Crust

Sun-Dried Tomato Crusted Chicken is a delight! The breasts are lightly battered in a sun-dried garlic tomato crust, fried in a rich and tangy butter sauce. Serves 4


  • 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
  • Unsalted butter (for frying)


Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor.

Pulse until tomatoes are coarsely chopped.

Season to taste with salt and pepper. *

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.

*The breadcrumb mixture can be made 8 hours ahead, then covered and chilled.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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