Sun-Dried Tomato Crusted Chicken {Recipe}

Sun dried tomatoes and crusty bread crumbs combine for a delectably different fried chicken. This Sun-Dried Tomato Crusted Chicken Recipe is one you will make all the time.

I love sun-dried tomatoes, but oil-packed sun-dried tomatoes are twice as good and one of my favorite snack foods. Plus, they are soft and ready to use or eat!

Sun-Dried Tomato Crusted Chicken

4 boneless, skinless chicken breasts

salt and pepper to your taste

1 cup of bread crumbs ( I like Italian Style Bread Crumbs)

4 large garlic gloves (I always use more)

1 large shallot (and more if you like)

1/2 jar sun-dried tomatoes, drained

1/2 cup flour (I always add slat and pepper to mine)

3 eggs

olive oil

Pulse garlic, shallot (save about a T for the sauce) and sun-dried tomatoes in your food processor.

Transfer to a shallow dish.

Place flour in a separate shallow dish.

Blend eggs in a third shallow dish.

Dredge both sides of the chicken in flour, then dip into the eggs, covering completely.

Then place in crumb mixture and pat onto both sides (I use a heavier coating).

Heat oil in a nonstick skillet over medium-high heat.

Saute chicken until golden and flip carefully.

Remove to a dish.

At this point you can either bake in a preheated 375 oven or make the below sauce and transfer to the sauce pan. (I transfer to the sauce pan and let the chicken and crust soak it up!)

Sunny Sauce

(use the same pan - do not take any of the drippings out)

1 T (or so) of reserved shallots/garlic

1 cup of dry white wine (or whatever white wine is in your fridge)

2 T capers (I use more because we love them)

2 T lemon juice (fresh is best, but bottle works well too ~ and I always use more)

1 stick of cold unsalted butter, sliced into 8 T

1/2 jar sun-dried tomatoes, drained, sliced

fresh parsley (if you have any)

Saute garlic and shallots. Add wine and boil until reduced by half. Add lemon juice and capers. Boil 1 minute or so. Reduce the heat. Whisk in butter one piece at a time, stirring constantly. Once all melted, add the sun-dried tomatoes (and parsley if you have it). If you feel your sauce is too thin, you may add more butter, or heavy cream works well too.

Add the chicken back in and simmer for 15-20 minutes, until the chicken is cooked through.

I can't tell you how great this crust is with the sunny sauce! But what makes this dish so good is intensity. Tomatoes appear in both the crust and sauce. Good flavor and looks! There are never leftovers in my house on this dinner night!