Chicken Breasts with Sun-Dried Tomato and Garlic Crust
- 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.
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