posted by RisaG 02-11-100 5:27 PM
* Exported from MasterCook *
Chicken Breasts with Sun-Dried Tomato and Garlic Crust
Recipe By : Bon Appetit, February 2000, p. 86
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Tomatoes
Amount Measure Ingredient -- Preparation Method
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2 cups fresh breadcrumbs from French Bread
1/2 cup oil-packed sun-dried tomatoes -- drained
3 1/2 tbsp. reserved oil from sun-dried tomatoes
2 large clove garlic
4 (12 oz.) chicken breast halves with skin and bone
Combine the breadcrumbs, sun-dried tomatoes, 2 tbsp. oil reserved from tomatoes and garlic in food processor. Using on/off pulses, 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 tbsp. of reserved oil 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 dish. 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.