Crispy Sun-Dried Tomato Crusted Chicken
photo by Courtney W.
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 118.29 ml julienne cut sun-dried tomato, drained
- 473.18 ml corn flakes
- 59.14 ml flour
- 2.46 ml dried rosemary
- 2.46 ml salt
- 1.23 ml black pepper
- 4 boneless skinless chicken breast halves
- 1 egg, beaten
directions
- Whirl tomatoes in food processor until chopped.
- Add next five ingredients, whirl until cornflakes are fine crumbs.
- Pour above mixture into a gallon ziploc bag.
- Flatten chicken with palm of hand and dip both sides of chicken in egg.
- Place one piece of chicken at a time in bag and coat with crumb mixture.
- 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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RECIPE SUBMITTED BY
Suzanne
United States